Soltero Pata Peru from Candycane Coffee is a limited-edition anniversary coffee created to celebrate the roastery’s 9th birthday. In the cup , black currant, guava, and jasmine come together, while the broader flavor profile also includes cherries, lime candies, juicy raspberries, and subtle hints of hibiscus. The flavor is distinctly fruity, clean, and complex, yet it remains elegant and focused. It is a coffee with an unmistakable character that showcases contemporary Peru in a much wilder and more aromatic form than one might expect.
The coffee comes from Peru, specifically the Cusco region, and more precisely the Inkawasi area. It is grown on the Soltero Pata farm by Richard Chávez Maytán, who works with the exceptional SL 9 variety there. The coffee trees grow at an elevation of 2,200 meters above sea level—high in the Peruvian Andes, where a long-standing tradition of coffee cultivation meets a very specific environment. Processing is carried out in collaboration with the Incahuasi cooperative, and the harvest is from 2026. It is precisely the combination of the variety, the high altitude, and the meticulously managed production that gives this microlot a distinct identity and makes it one of the most interesting coffees of this year’s harvest.
The coffee is processed using the dry method. With this method, the coffee cherries are not pulped immediately after harvest but are dried whole—that is, with both the skin and pulp intact. At the Incahuasi cooperative, this processing method is once again coming to the forefront thanks to an emphasis on precise fermentation and slow drying at high altitudes. It is precisely this slower drying process that is crucial, as it helps maintain the stability and purity of the final lot. For Soltero Pata, the dry method is not just a flashy experiment, but a well-thought-out process that builds on the producer’s work and the local conditions.