Guava Candy

Tastes Like: Guava, Strawberry, Green Apple, Calpico
Origin: Huila, Colombia
Variety: SL-28
Producer: Mario Fernando Gomez
Elevation: 1600 masl
Process: Washed Thermal Shock Co-Ferment

Flavor Profile: Guava, Strawberry, Green Apple, Calpico
This is a coffee that tastes like summer in a cup. The first sip opens with the lush, tropical sweetness of ripe guava — bright but never sharp — before giving way to a soft, jammy strawberry mid-palate that lingers like fresh-picked fruit. The finish is where this lot surprises: Lactic acidity, a clean, milky sweetness reminiscent of Calpico, the kind of light, yogurt-like effervescence that makes you reach for another sip before the last one is gone. The thermal shock process keeps everything vivid and precise, with no muddiness, just layer after layer of fruit-forward clarity.

Coffee Origin: Huila, Colombia
SL-28 variety grown at 1600 masl in Acevedo, Huila, and processed using the washed method for clarity and fruit-forward brightness.

Meet Mario Fernando Gomez of Finca La Soledad
Mario is a second-generation farmer keeping his family's coffee story alive — one that started back in the 1960s in the heart of Acevedo, Colombia. Growing up surrounded by coffee, he took everything he learned and turned it up a notch with shade-grown farming, sustainable practices, and some seriously creative fermentation and experimental techniques that give his beans their fun profiles. The result? Coffee that's as thoughtful as it is delicious and we find ourselves constantly going back to Mario for more.

Why You'll Love This Coffee
This thermal shock process, and it's pretty wild. Right after harvest, the cherries take an immediate plunge into cold water, hitting the brakes on wild fermentation and locking in all those bright, fruity aromas before they have a chance to fade. From there, a slow and steady 60–72 hour fermentation works its magic. Then, a final hot water rinse seals everything in like a flavor time capsule.

Cold start, warm finish — that temperature swing is exactly what gives this coffee its punchy fruit clarity and irresistible candy-like sweetness. It's science, but it tastes like dessert.