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Catalog/CANDY BLAST Anaerobic Co-Ferment Colombia
Platinum plan
CANDY BLAST Anaerobic Co-Ferment Colombia
Abracadabra Coffee CompanyIncluded ($50/month)
On the subscription, not a one-off shop price.
Colombia
watermelonbubblegummint candyraspberry
This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.
Heart it if you’d brew it, or pass.
Brew it
What medium acidity means
CANDY BLAST Anaerobic Co-Ferment Colombia is a medium-acidity coffee from Huila, Colombia. Acidity here is a gentle brightness, not sourness. The raspberry note is part of that brightness.
- A paper filter, like drip or Chemex, keeps that brightness clear.
- A French press rounds it off if you want less snap.
Flavor profile
CANDY BLAST Anaerobic Co-Ferment Colombia breaks down as fruity, caramel and sweet.
Fruity×2
watermelon, raspberry
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Caramel×1
mint candy
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
Sweet×1
bubblegum
Dessert sweetness. Vanilla, cream, or cookie reads as sugar rather than fruit.
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