Candy Cloud Espresso is a natural-processed Caturra from Finca Hartmann in Panama, grown in the Santa Clara region at 1300 m. The farm grows mostly Caturra and Typica; this lot is a natural processed Caturra pre-dried on raised beds and finished in dark-room dehydrators or mechanical dryers. The cup is fruity and juicy with sweet, clean finish and tasting notes of sangria, tamarind and papaya, roasted for espresso.
Founded 2007 by engineers-turned-roasters in Calgary, Phil & Sebastian sources exceptional single-origin beans via direct-trade, roasts meticulously in-house, and operates several cafés.
