Red Candy by Concept Coffee Roasters is a Colombian coffee that tastes almost like a liquid candy shop. In the cup, you’ll find raspberry soda, strawberry bubblegum, nectarine, and a creamy finish. The profile is distinctly sweet, juicy, and playful. The raspberry soda brings a sparkling fruitiness, the strawberry bubblegum evokes childhood treats, and the nectarine adds a fresh note of ripe stone fruit. The creamy finish ties everything together and lets the flavor linger for a moment longer.
The coffee comes from the Huila region of Colombia, from the Finca Anaya farm, where it is grown by Sergio Aranda Gómez. Felix Alberto Torres Morantes of Café de la Torre also plays an important role in this lot; he specializes in experimental fermentation and is involved in designing and overseeing the processing. The coffee trees grow at an elevation of around 1,600 meters above sea level, and it is precisely the combination of high-quality ripe cherries with a precisely controlled process that gives this coffee its unusually intense yet structured profile.
The variety is Ombligón, whose name in Spanish refers to the characteristic “navel” at the end of the bean. The processing method is washed with co-fermentation in the pulp. The ripe cherries are first fermented whole for 24 hours, then hulled, and the beans are submerged in water at 38 °C along with selected yeasts and a fruit-based pre-ferment. This phase lasts approximately 69 hours and is carried out under careful supervision. After fermentation, the coffee is washed with temperature-controlled water and then slowly sun-dried for 8 to 12 days. It is precisely this process that gives it its distinctive sweetness, fruity aroma, and silky texture.
- Farm: Finca Anaya
- Producer: Sergio Aranda Gómez (fermentation by Café de la Torre / Felix Torres)
- Elevation: 1,600 m above sea level