Red Candy - Colombia

Summary

A Colombian specialty coffee from Finca Anaya in the Huila region, produced by Felix Torres with Sergio Aranda Gómez. The Ombligón variety, believed to be a mutation of an Ethiopian landrace linked to Wush Wush or Sidra, is grown at 1600 m. Cherries are fermented whole for 24 hours, then depulped and submerged in 38 °C water with selected yeasts and a fruit pre-ferment for about 69 hours, followed by washing and 8–12 days of slow sun drying. The cup is sweet and structured with raspberry soda, strawberry chewing gum, nectarine and cream, silky mouthfeel and bright apple acidity.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Price

€€€€

Cupping score

88.25

Region

Huila

Producer

Felix Torres

Altitude

1600 m.a.s.l

Variety

Ombligon

Notes

Nectarine, Raspberry, Cream, Strawberry

The roaster

Concept Coffee Roasters

Concept Coffee Roasters is a Slovak specialty coffee roastery based in Slovakia, dedicated to elevating roast quality with every batch. Their philosophy center…