Pop Candy, Colombia

Summary

This coffee from Colombia's Huila region, produced by Juan David Chinchilla at Finca La Cumbre, features the rare Papayo variety. It undergoes natural processing with extended anaerobic fermentation (80 hours in cherry) and slow drying over ~20 days. The cup is flavor-forward and expressive, with high sweetness, juicy acidity, and notes of blueberry candy, passion fruit, and plum. It is a sensory coffee meant to be brewed with curiosity and dialed in carefully.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

2

Producer

Juan David Chinchilla

Altitude

1700 - 2000 m.a.s.l

Variety

Papayo

Notes

Plum, Passion Fruit, Blueberry

The roaster

Drekka

Drekka is a specialty coffee roaster and concept store in Sofia, Bulgaria, built on a traveler's craving for freshly roasted beans worth brewing at home. After…