Welcome to Candy Mountain, where the coffee is naturally sweet, complex, and incredibly drinkable. We designed this blend to challenge the idea that "sweet" coffee requires sugar. By carefully selecting high-altitude beans that are naturally rich in sugars and roasting them to a precise medium-light level, we’ve created a cup that lives up to its playful name.
The journey begins with a base of Guatemalan coffee, providing a sturdy, comforting foundation of rich dark chocolate. We then layer in two distinct Colombian coffees—one chosen for its syrupy body and the other for its sparkling acidity. This combination unlocks deep waves of smooth caramel and a sophisticated, chewy sweetness reminiscent of dried fruit (think raisins or dried cherries).
It is complex enough for the connoisseur, but approachable enough for your daily mug. Climb the mountain and treat yourself.
Blend Summary:
Blend Components - Guatemala Huehuetenango Rio Azul and Colombia Pacamara Double Ferment and Colombia Buitrago
Processing - Washed/Double Ferment
Drying Method - Raised Bed
Cultivar Detail - Caturra, Typica, Bourbon, Colombia
Elevation - 1800-2000 M
Cupping Notes - Caramel, Dark Chocolate, Dried Fruit
Welcome to Candy Mountain, where the coffee is naturally sweet, complex, and incredibly drinkable. We designed this blend to challenge the idea that "sweet" coffee requires sugar. By carefully selecting high-altitude beans that are naturally rich in sugars and roasting them to a precise medium-light level, we’ve created a cup that lives up to its playful name.
The journey begins with a base of Guatemalan coffee, providing a sturdy, comforting foundation of rich dark chocolate. We then layer in two distinct Colombian coffees—one chosen for its syrupy body and the other for its sparkling acidity. This combination unlocks deep waves of smooth caramel and a sophisticated, chewy sweetness reminiscent of dried fruit (think raisins or dried cherries).
It is complex enough for the connoisseur, but approachable enough for your daily mug. Climb the mountain and treat yourself.
Blend Summary:
Blend Components - Guatemala Huehuetenango Rio Azul and Colombia Pacamara Double Ferment and Colombia Buitrago
Processing - Washed/Double Ferment
Drying Method - Raised Bed
Cultivar Detail - Caturra, Typica, Bourbon, Colombia
Elevation - 1800-2000 M
Cupping Notes - Caramel, Dark Chocolate, Dried Fruit
