In the cup, Candy Blast unfurls a dazzling profile:

- Juicy watermelon leads the way.
- Notes of sweetness, bubblegum and candy, giving a soft, playful impression.
- Mint, fresh and subtle, reminiscent of Christmas cane.
- Raspberry & citric acidity, for a bright, lively finish.

A coffee designed to surprise, celebrate and take the festive spirit to a new realm of sensory exploration.
Cofermentation brings a precise fruity complexity - a rare balance of freshness, sweetness and brightness.

Why choose Candy Blast?

Nostalgia reinvented

Candy Blast doesn't imitate a flavor, it reinterprets a memory.
That of winter festivities, the warmth of gatherings, the excitement that precedes celebrations. A coffee conceived as a sweet interlude, bold and luminous.

Innovation as the driving force

Cofermented with yeast and watermelon, this batch explores the new frontiers of specialty coffee. A controlled process that creates a clean, crisp and resolutely contemporary profile.

A community approach

The cherries are sourced from growers in Tolima, Huila and Caldas, then precision-processed at Vergel Estate, a key player in Colombian innovation.
Behind each cup lies a chain of know-how, vision and human ties.

Origin & Territory

• Producers: Communities of small producers in Tolima · Huila · Caldas

• Processing: El Vergel Estate

• Region: Tolima · Huila · Caldas

• Altitude: 1,750 m

• Varieties: Caturra + Colombia

• Process: Honey + Cofermentation with watermelon

• Notes: Watermelon Watermelon· Candy · Christmas candy cane · Raspberry · Citric acidity

Process

The process begins with 48 h anaerobic pre-fermentation in sealed bags, allowing the aromas to take shape.
The pulped cherries, still surrounded by their mucilage, are then co-fermented for 5 days with yeast and natural watermelon flavors, giving that fresh, fruity signature.
Drying takes place first in the sun, then in static mechanical silos, before stabilizing for 30 days for optimum aromatic expression.