Huila Columbia Candy Blast Natural Process Co-Ferment

Roaster notes

Grown by Brayan Alvear on the Las Palmas farm in Huila, Colombia, this natural process co-ferment earns its Candy Blast name through a two-stage fermentation: a 48-hour anaerobic pre-fermentation followed by a 5-day watermelon fermentation. The result is a vivid, unconventional cup bursting with sweet fruit intensity—playful and adventurous for those ready to explore something bold and unexpected.

Tasting notes