Costa Rica Iván Solis - Candy Natural

This batch 01CN – Candy Natural is produced by Iván Solís at Finca VOO, located in the Dota region, known for the quality and consistency of its high-altitude coffees. Iván carefully manages post-harvest processes, seeking innovative methods to enhance the natural expression of the Red Catuaí variety. The coffee undergoes a Candy Natural process, starting with washing the cherries using clean water, preserving the pulp. It is then transferred to airtight tanks for anaerobic fermentation with must for 48 hours, allowing controlled development of aromatic compounds and greater sensory complexity. After fermentation, the coffee is extracted and slowly dried on African beds for 22 days, reaching a final moisture content of 10%, ensuring stability and a clean expression in the cup. This coffee is characterized by a sweet and expressive experience, with balanced structure, bright acidity, and a silky texture. The Candy Natural process enhances the character of the Red Catuaí, resulting in a vibrant, elegant cup with a clear identity of the Dota terroir.

Bruma Coffee is a Madrid-based micro-roastery (also known as Nubra) dedicated to elevating the coffee experience by roasting exclusive micro-lot coffees. They ensure traceability and purity of each bean and prioritize quality, innovation and transparency.