8oz Bags Only.
Introducing our newest star single origin coffee, Candy Blast! This is the second coffee in our co-ferment line. It is a Colombian coffee that uses the Anaerobic Fruit Co-Ferment processing method.
These coffees are harvested from farms in the regions of Tolima, Huila, and Caldas. Depending on the harvest season, cherries are sourced from these regions to ensure the freshest crops, then transported and processed at the El Vergel Estate farm.
Processing starts with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.
Flavor Notes:
watermelon, jolly rancher, raspberries
Region: Huila, Tolima, & Caldas
Process: Anaerobic Co-Fermentation with Fruit
Elevation: 1750m
Varietals: Caturra, Colombia
