300g
Roast date: January 29, 2026
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Taste notes: Rum, Cola, Cane Sugar |
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Process: Anaerobic |
Varieties: Castillo |
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Coffee information
This lively “Rum Candy” espresso is a bold creation from third-generation producer Jairo Arcila in Quindío, Colombia. Ripe Castillo cherries undergo a 10 to 20-day anaerobic fermentation inside rum barrels, allowing the coffee to absorb deep, boozy a
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Roast value: 