Pop Candy is our RED-collection interpretation of what happens when variety, processing, and intention all push in the same bold direction.
This coffee comes from Colombia, Huila, produced by Juan David Chinchilla at Finca La Cumbre, where precision farming meets a willingness to experiment with rare varieties. The star here is Papayo which is a variety known for its elongated cherries and naturally expressive fruit character, but also one that demands careful handling to truly shine.
The lot is naturally processed with extended anaerobic fermentation (80 hours in cherry). Cherries are harvested strictly at optimal ripeness, floated for density selection, and sealed to ferment in a controlled low-oxygen environment. This stage is key: it amplifies fruit intensity while preserving clarity, rather than tipping into over-fermented heaviness. Drying follows slowly in covered drying sheds over ~20 days, allowing sugars to stabilize and aromatics to lock in.
Pop Candy is not a comfort coffee. It’s a flavour-forward, sensory coffee meant to be brewed with curiosity, dialled in carefully, and enjoyed by those who like their cups expressive and memorable. Think clarity with sparkle, structure with attitude.
This is Papayo doing what Papayo does best — turned up, polished and ready to pop.
