Candy

Grown by Mario Gonzalez on the heights of Dipilto, in Nueva Segovia, Candy is an exceptional coffee from the Los Suyates farm. Located less than 5 km from the border between Nicaragua and Honduras, this farm benefits from a unique microclimate that favors high-quality cultivation. Formerly dedicated to timber pines, the farm was transformed nine years ago by Mario, a first-generation producer, into a true paradise for coffee lovers. With the help of his son-in-law Jairo, an agronomist by profession, Mario has managed to develop a coffee cultivation that respects biodiversity. In fact, he uses native trees to create windbreaks and provide natural shade for his Macaraturra and Catimor varieties, while promoting a soil naturally enriched by local organic matter.

The Process: Natural carbonic maceration

This batch benefits from the Carbonic Maceration method, a technique inspired by oenology and perfected by Finca El Arbol as part of the Bridazul project. This unique method enriches the aromatic profile of the coffee, giving it a fruity complexity, a rich body and a pronounced sweetness.

First, the coffee cherries are placed in sealed vats in a temperature-controlled room to prevent any unwanted bacteria from growing. CO₂ is then injected, which triggers an inside-out fermentation, distinct from the external fermentations. This meticulous process is maintained for several days, until a dense, gelatinous texture is achieved that promises an intense and balanced cup profile. After fermentation, the cherries are dried on thick African beds, which maximizes the sweetness of the coffee.

When you enjoy Candy Coffee, Los Suyates, you taste the fruit of an innovative approach, where tradition and modernity come together to offer a coffee with a unique profile, vibrant with the essence of the Dipilto mountains.