This coffee is not just a drink, it is pure emotion and a "favorite" that will transport you to a dance floor full of flavors. Imagine the first sip as an explosion of juicy blackberry candies and ripe cherries accompanied by a subtle herbal note. It is a coffee whose intensity and character are reminiscent of the winning cup of Barista of the Year 2024, Roman Nejedlý. If you're wondering how coffee can taste so incredible, Disco Candy will answer with its unforgettable sweetness and liveliness. It's love at first taste for anyone looking for something truly exceptional in the world of coffee.
Behind this unique experience is innovative farmer Edinson Argote from the Quebraditas farm in Huila, Colombia. Edinson is a master at growing the modern Ombligon variety, which carries rare Ethiopian genes and regularly wins awards at world barista competitions. At an altitude of 1,700 meters above sea level, he cares for coffee trees that are resistant thanks to this variety, but at the same time provide an extremely complex flavor profile. Edinson's progressive approach to farming, which the Fiftybeans roastery personally discovered during its trip to Colombia, makes this limited edition a real collector's item.
The processing is done using a natural enzymatic fermentation method that pushes the boundaries of coffee science. After harvesting, the whole coffee cherries are sprinkled with enzymes and fermented in closed containers for two days. The key to purity and flavor control is repeated "thermal shock" – cooling the coffee in ice water to prevent the fermentation process from overheating. This precise technique ensures that the cup has maximum juiciness and sweetness without unwanted tones. The result is a coffee that tastes absolutely great both on a filter (V60, Aeropress) and as a bold and fruity espresso.