Pop Candy

Pop Candy comes from Finca La Cumbre in Huila, Colombia, where producer Juan David Chinchilla combines careful farming practices with a constant curiosity for rare varieties and innovative processing methods. His approach focuses on precision at every stage, from harvesting to drying, allowing each lot to express its full potential while maintaining clarity and balance.

This lot is produced from Papayo, a rare Colombian variety named after the elongated shape of its cherries. Known for its naturally vibrant fruit character and remarkable sweetness, Papayo has become highly sought after for its ability to produce expressive and memorable cups. In the right conditions, it delivers a unique combination of juicy fruit, lively acidity and exceptional clarity.
After careful selection at peak ripeness, the cherries undergo 80 hours of anaerobic fermentation before being slowly dried over approximately twenty days. This extended fermentation enhances fruit intensity and sweetness while preserving structure and transparency in the cup. The result is a coffee that feels vibrant and dynamic without losing definition or balance.

Pop Candy is bright, juicy and impossible to ignore. Layers of ripe red fruit and candy-like sweetness are supported by sparkling acidity and a silky texture. The cup feels lively and energetic, with a long, fruit-forward finish that keeps unfolding as it cools. Playful and expressive, it is a coffee that truly lives up to its name.