Phil & Sebastian Candy Cloud *Natural Espresso*

Components: Costa Rica Finca Santa Lucia Roaster's Tasting Notes: Concord Grape / Blackberry / Molasses Process: Red Honey Varieties: Caturra Roast Date: September 29 250g / 8.8oz

Phil & Sebastian is located in Calgary, Alberta

From Phil & Sebastian

Candy Cloud is an espresso that will push your boundaries. The coffees we put in it are fun, a bit out there, but above all sweet and super interesting.

The coffee in Candy Cloud espresso right now comes from Finca Santa Lucia in Costa Rica. It’s a red honey caturra variety grown by the great Ricardo Perez. His honeys are super charged with sweetness and ripe fruit notes. Please scroll down to read more about Ricardo.

Produced by Ricardo Perez in Costa Rica, the Phil & Sebastian Candy Cloud Natural Espresso showcases the meticulous approach of Revolver Coffee to highlighting specific regional profiles. This lot features the Caturra varietal, a staple in high-quality production known for its balanced structure and adaptability. While the coffee is processed using the red honey method—a technique that leaves a portion of the fruit mucilage on the bean during drying—it bridges the gap between washed and natural styles. Understanding these processing methods is essential for identifying how the interaction between the bean and its fruit layer influences the final cup. When evaluating the roaster’s notes of Concord grape, blackberry, and molasses, drinkers may find it helpful to reference the flavor wheel to better categorize these distinct fruit and sugar-browning characteristics. This selection offers a compelling look at how specific processing choices can elevate the inherent qualities of a well-known varietal.