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Mystic Melon
PAPAYA | MELON | PEACH
If you used to drink our R3 filters, then this is the right coffee for you.
Mystic Melon is fun and explores nontraditional coffee flavours! Think of ripe fruits, perfumed aromas and tropical sweetness, all wrapped up in a syrupy round body.
The coffee in Mystic Melon right now is a natural processed typica from Finca Hartmann in Panama. You can read more about the Hartmann farm below.
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NATURALS DONE THE RIGHT WAY
The Hartman family is made up of four brothers and a sister, their spouses and their grand or their children. Their grandfather Alois Strasil Hartmann first mountaineered through the Santa Clara region in the late 1800s. He found a remote, beautiful, fertile, forest enclosed region that would later become Finca Hartmann. Alois’ son, Ratibor “Chicho” Hartmann was responsible for growing the plantation and establishing Finca Hartmann as a coffee farm. Chicho’s children now run the farm.
Chicho passed in 2016, but years before his passing, he sat his Children down and gave them two options on how to move forward. Option one was the traditional way of dividing the land up by five and each sibling doing their own independent thing. Option two was to keep the land intact and have them work as a team, each focusing on their own strength. They chose…drumroll… option two.
OK, so let’s talk about the coffee. It’s grown at 1300m, which should just be an average coffee that you drink and forget about. It should be nothing special, yet it’s amazing coffee. So, what’s their secret?
It’s all about love, care and attention to detail. First, they've planted varieties that they've experimented with at that elevation and they are varieties that thrive both in the cup and in the field - mostly it’s caturra and typica.
Second, they've taken these plants and they've given them lots of care and nurture. When I walk through the farm, the trees are some of the happiest and healthiest I've seen. Then when it's time to pick, they're super punctual. Everyday during the harvest, they find the plot of land that has the most ripe cherry and pick that day.
And then in the processing, they do a spot on job of sorting out under ripe cherry and over ripe cherry and really selecting and processing the cherry that’s perfectly right. What sets this natural apart is that they pre-dry on raised beds, then use the magical dark room dehydrators, and if the harvest is a big one, they finish the natural process in mechanical dryers.
The result is a natural done the right way. The cup profile is predominantly fruity and juicy, with a super sweet finish. Most importantly, it’s clean - many naturals can easily achieve a fruity profile, but at the expense of other, unpleasant, flavours.
– Sebastian
PAIRS WELL WITH
It smells super fruity and sweet, almost like a fancy candy shop, not really like coffee at all. Think tropical vibes and flowers.
I made mine with a pour over, which really makes it pop. It tastes exactly like an Apple Jolly Rancher. It's got that perfect tangy candy vibe which then mellows out into a sweet lychee flavour.
Even with all that crazy fruitiness, it's still got this nice, smooth, syrupy feel it doesn't just taste like fruit juice. There's a little something extra in the aftertaste, kind of a fancy, boozy note like grappa, that keeps it from being too much.
If you're someone who likes trying new things, you've got to get your hands on this. If you're strictly a dark roast fan, this might be a bit of a curveball with its bright, sweet taste. But if you want to see how wild and different coffee can get, you have to try it.
Great coffee - Bought it as a gift and the recepient loves it.
One of my favorites.
I never would have tried this as I usually go for the chocolatey type of coffee but I'm so glad I did! So delicious...
Very good
