Candycane Coffee

From the renowned Nyeri area and the Gatomboya washing station, where roughly 700 smallholders deliver cherry. Trees grow at around 1,770 m on fertile volcanic soil; the lot is washed and slow-dried on raised African beds. A lively, structured cup of redcurrant, rosehip and elderflower with a marmalade sweetness, fine herbal nuances and a caramel finish — bright but elegant acidity and a long, juicy aftertaste typical of the best Kenyans. 2026 harvest, cupping 88. Source: candycane.coffee.

Redcurrant, white tea, rosehip

A natural Catuaí from Marcala, grown at 1,600 m where cooler climate and slow ripening build a complex, well-structured profile. Marysabel Caballero and Moises Herrera are among the most experienced specialty producers in Honduras, working farm by farm from soil care to drying and in a long-term partnership with Nordic Approach. This lot is part of a carefully assembled multi-farm collection from the Caballero family — clean, sweet and balanced: raisins, nougat and piña colada. 2026 harvest, cupping 87. Source: candycane.coffee.

Raisins, nougat, piña colada

From Marysabel Caballero and her husband Moises Herrera, some of Candycane’s longest-standing partners in Honduras, who together farm nearly 200 hectares split across 17 farms around their Xinacla processing plant in Marcala. This Catuaí from 1,600 m had a 72-hour anaerobic fermentation before washed processing — the fermentation adds fruit intensity and aromatic depth while the washing keeps the cup clean and clear. Pink fruit jam, grapes and dried dark berries with a fresh grapefruit acidity, and a black-tea, floral sweetness that makes for an elegant, complex, well-structured cup. 2026 harvest, cupping 87. Source: candycane.coffee.

Forest-fruit jam, grapes, milk chocolate

Cascara — the dried skins of coffee cherries — from naturally processed coffee at Hacienda Sonora, at the foot of the Poás volcano in Alajuela, Costa Rica. After selective hand-picking, ripe cherries are washed in clean water and dried on African beds or patios, stored for about two months, then hulled in the farm’s dry mill, with the dried husks kept and preserved as cascara. The farm runs on 100% hydro-electric power and covers roughly 100 hectares, 45 of them shade-grown coffee surrounded by native vegetation. Brew it hot or cold as an infusion: rosehip tea, rhubarb and the sweetness of ripe cherries. 350 g pouch. Source: candycane.coffee.

Rosehip tea, rhubarb, ripe cherry

An exceptional natural from the Gedeb region of Yirgacheffe, one of the most respected coffee areas in the world. Cherry comes from local smallholders and ripens at 1,900–2,100 m, where cold nights and rich soil build complex, intense flavour; processed at the Chelchele station by Tadesse Desta Business Group, known for its focus on quality and sustainable farming. Juicy and fruit-sweet: pink grapefruit, pomegranate and plums with fine stone fruit, and elegant herbal-tea and cocoa notes on a clean, remarkably harmonious finish. 2026 harvest, cupping 88. Source: candycane.coffee.

Pomegranate, plums, cocoa

A decaf from Huila, where smallholders grow Castillo, Caturra and Colombia at around 1,800–1,900 m; Cafe Imports handles the selection and the link to the roastery. Decaffeinated by the sugarcane (ethyl acetate) method — the EA is fermented naturally from cane sugar rather than chemically synthesised — which keeps the typical Colombian character of sweetness, clear acidity and a chocolate line after the caffeine is removed. Raspberry, plum jam, Turkish honey and a gentle milk-chocolate sweetness; easy to enjoy in the evening. Cupping 86.5. Source: candycane.coffee.

Raspberry, Turkish honey, milk chocolate

A washed lot from the Siko washing station in Uraga, Guji, where about 500 smallholders farm at 2,100–2,250 m on fertile red soil. Cherry is fermented for 24–72 hours, then washed, density-sorted, soaked for six hours and slow-dried for roughly 13 days with careful hand sorting. Apricot jam, floral tea and cane sugar with sweet grain and an unusual, subtle hoppy character; the finish is long, full and elegant. 2026 harvest, cupping 89. Source: candycane.coffee.

Apricot jam, floral tea, cane sugar

A natural from the mountainous Gedeb area of the legendary Yirgacheffe region, dried on raised African beds at the Chelchele processing centre. Smallholder cherry ripens slowly at 1,900–2,100 m, giving pronounced fruit, full body and intense sweetness. Plums, cherries and blueberries lifted by strawberry-jam sweetness and rose, with a long dark-chocolate finish. Offered as a 1 kg bag; a last-chance lot. 2026 harvest, cupping 88. Source: candycane.coffee.

Blueberry, strawberry jam, hibiscus

Single-serve drip bags — no machine, no grinder, just the sachet, a mug and hot water: hang it in the cup, pour over and let it brew. The coffee is a Pink Bourbon from the Mora Ortega family’s Finca Villa Pastora in Huila, where they have grown coffee for three generations, at 1,680 m, washed with a 30-hour fermentation. Plum jam, milk chocolate and molasses. Box of 5 drip bags, 13 g each. Cupping 87. Source: candycane.coffee.

Plum jam, milk chocolate, molasses

Orange Bourbon — one of the most sought-after varieties in current Colombian specialty coffee — grown by Efrén Echeverri in Palestina, Huila, at 1,800 m. Only perfectly ripe cherries go through a 60-hour aerobic fermentation, washed processing and 20 days of slow drying in covered dryers, which preserves clarity and highlights the variety’s natural sweetness and complexity. Lively citrus freshness of orange and clove with cane-sugar sweetness and a silky body — an elegant, harmonious cup. 2026 harvest, cupping 88. Source: candycane.coffee.

Orange, clove, sugar cane

The Buena Vista lot from Fredy Orantes’s farm in the Fraijanes area of Guatemala, at 1,870 m. Fredy is a respected Santa Rosa producer who builds his work on careful cultivation, healthy soil and a gentle approach to the surrounding environment. Only perfectly ripe Catuaí cherries are selected, soaked, then slow-dried on raised beds for 25–30 days with regular turning to protect cleanliness, sweetness and fruit. A Guatemalan natural with pronounced sweetness and a clean profile: papaya, dried plums and panela. 2026 harvest, cupping 87.5. Source: candycane.coffee.

Papaya, dried plums, panela

The 250 g version of Candycane’s Muzambinho Collective PB office coffee — a sweet Brazilian natural, mostly Red Catuaí 144 from Muzambinho in Sul de Minas at 1,200 m, from a built-from-scratch sourcing project (with NKG Stockler) that pays farmers a fair price. Roasted more developed for automatic bean-to-cup machines: hazelnut, dark chocolate and candied fruit, balanced and low in acidity, good for espresso, lungo and milk drinks. Same coffee as "KANCL" — this is the 250 g retail bag. Cupping 85. Source: candycane.coffee.

Hazelnut, dark chocolate, candied fruit

Candycane’s office coffee — the Muzambinho Collective PB, a sweet Brazilian natural chosen to please everyone, including colleagues used to dark roasts. Mostly Red Catuaí 144 from Muzambinho in Sul de Minas at 1,200 m, from a built-from-scratch sourcing project (with NKG Stockler) that seeks out clean, sweet, balanced lots and pays farmers a fair price. Roasted a touch more developed so it performs in automatic bean-to-cup machines: hazelnut, dark chocolate and candied fruit, balanced and low in acidity, good for espresso and milk drinks. Made for company and home bean-to-cup machines rather than café setups. Same coffee as "Home Office" — this is the 1 kg bag. Cupping 85. Source: candycane.coffee.

Hazelnut, dark chocolate, candied fruit

A specialty decaf from Acevedo in the Huila region, grown at around 1,800 m. Natural processed and then decaffeinated by the gentle sugarcane method (EA), using natural ethyl acetate derived from cane sugar, which preserves the original flavour profile and adds a pleasant sweetness. Dried blueberry, dark fruit and chocolate sweetness with a full, creamy body and a subtle fermented character — an interesting choice for decaf drinkers. 2025 harvest, cupping 86.5. Source: candycane.coffee.

Cherries, raisins, chocolate