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Coffee

CANDY BLAST Anaerobic Co-Ferment Colombia

Producer / Brayan Alvear

Farm / Las Palmas

Region / Huila

Variety /  Castillo, Caturra & Colombia

Processing / Anaerobic, Co-fermented with Fruits

Elevation / 1,400-1,600 masl

Notes / Watermelon, Bubblegum, Mint Candy, Raspberry

from $35.00
$35.00
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Las Palmas

This blend of Caturra and Colombia varieties begins 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 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.

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