Single Origin
Colombia | Las Palmas "Candy Blast" | Caturra & Colombia
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.
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
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COFFEE ID
THE GROWER
LAS PALMAS
REGION: HUILA
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.
Light / Medium
Light / Medium Roast beans strike a balance between the typically higher acidity and more complex flavour profile of light roasts, with the more accessible and palatable nature of a medium roast.
Espresso or Filter
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