Colombia - Huila, Las Palmas "Candy Blast"

$22.00

EXPERIMENTAL

FLAVOURS OF:

WATERMELON, RASPBERRY, CITRUS

Crafted in San Adolfo, Huila, this standout experimental Single Origin coffee blends Caturra and Colombia varieties and undergoes a unique five-day fruit fermentation with dried watermelon. The result? A wildly expressive cup bursting with candy-like sweetness, zesty citrus, and a crisp, refreshing finish—a bold tribute to producer Brayan Alvear’s craft and expertise.

Product variants

SEGMENT: Experimental

For the more adventurous, our Experimental coffees feature quirkier, more unusual flavours resulting from cultivation methods that push the boundaries of what coffee can be.

Product information

Everyone goes through coffee at their own rate, but as a rough guide, we recommend:

1–2 cups per day: 250g per fortnight
2–3 cups per day: 500g per fortnight
4–5 cups per day: 1kg per fortnight

COFFEE ID

Variety

Caturra

Roast Profile

Light / Medium

Altitude

1400m - 1600m

Process

Multiple Methods

THE GROWER

LAS PALMAS

REGION: HUILA

VARIETAL

Caturra

Caturra, a Brazilian mutation of Bourbon, offers bright acidity, medium sweetness, and a light body – great for espresso or pour-over brewing.

PROCESS

Multiple Methods

As coffee evolves and techniques pass through generations, newcomers to the coffee scene are looking to alter push boundaries. The leading innovations of processing have been through experimental fermentation, both anaerobic, fermentation, carbonic maceration, freeze process and cultured yeast fermentation.

BREW GUIDE

FILTER
Dose 16g
Temperature 94ºC
Water 260mL
Blooming 40
0:35 120
1:15 200
1:35 260
Drain 2:10

ESPRESSO
20.5g / 24s / 45g

Single Origin Coffee

PURE. UNCUT. CLEAN.

For variety, authenticity and purity, nothing beats a single origin coffee. We ensure every type is prepared and roasted to absolute perfection, bringing out the very best of each bean, accentuating and highlighting what makes each batch unique.

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