Huila Columbia - CANDY BLAST - Natural Process Co-Ferment

Roaster notes

Brayan Alvear, a proud Acevedo native whose coffee wisdom was shaped by his father's after-school lessons in San Adolfo, Huila, transforms cherries alongside 60 others including family at Las Palmas farm. This CANDY BLAST undergoes an intricate process: 48-hour anaerobic pre-fermentation followed by 5-day watermelon fermentation, then sun and mechanical drying with 30-day stabilization at the Ancla facility. The result is a fun coffee that tastes like nothing you've tried before.

Tasting notes

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