Las Palmas from Candycane Coffee is the kind of coffee that tastes effortlessly delicious. It’s very juicy, sweet, and just the right amount of fruity—so much so that you’ll want another sip before you’ve even finished the first. Red fruits stand out the most, reminiscent of currant jam, a mix of wild berries, or ripe raspberries. Added to this is a fresh green apple, which gives the whole coffee a lightness and a pleasant “fresh” note. Gradually, subtle floral tones emerge, making the cup feel almost tea-like and clean. Yet none of this is built on any excessive acidity. Everything is very balanced and well-integrated. The coffee has a pleasantly smooth body, a delicate sweetness, and a juicy character that makes you want to take another sip. As it gradually cools, it becomes even sweeter and fruitier, yet it retains its clarity and lightness. Nothing feels heavy or cloying; rather, it’s very lively and natural.
Behind this lot is Efren Echeverri and his family from the Las Palmas farm in Colombia’s Huila region, which has long been known for producing some of the most interesting Colombian coffees. The farm sits at around 1,800 meters above sea level, and you can tell that the coffee ripens more slowly there. Las Palmas isn’t a massive operation focused solely on volume, but rather a place where quality, varietals, and post-harvest processing are prioritized. You can tell that each batch has its own character and isn’t just “another Colombian.” The lot also features two quite interesting varietals— Tabi and Pink Bourbon. Tabi brings a bit more body and sweetness, while Pink Bourbon adds lightness, juicier acidity, and a very distinct aroma. One variety doesn’t overpower the other, and the resulting profile feels very natural. It isn’t built on a single extreme note, but rather on how everything comes together.
After harvest, the cherries first underwent anaerobic fermentation in sealed containers without oxygen, where they spent approximately 70 hours. It is this phase that gives the coffee greater juiciness, sweetness, and a slightly more pronounced fruity character, yet still in a very clean way. The fermentation here isn’t wild or overly “funky,” but simply helps highlight what’s already in the coffee itself. Only then was the coffee dried using the natural method—that is, as whole cherries—for roughly 20 days under controlled conditions. Thanks to the slow drying process, the lot retained a lot of sweetness, a rounder body, and a subtle wine-like character, without coming across as heavy or overripe. The result is a natural coffee that is fruity, lively, and distinctive, yet beautifully drinkable. It’s one of those cups that disappears faster than you planned.