Introducing Cosmic Candy!
Cosmic Candy is a natural anaerobic processed coffee that is fruit forward, sweet, and delicious!
Tasting notes: Blackcurrant, Dried Date, Concord Grape
Country: Brazil
Region: Alta Mogiana
Farm: Santa Monica
Producer: Jean Vihena Faleiros
Varietals: Catuai 99
Process: Natural Anaerobic
Elevation: 1,300 MASL
Note to subscribers: Please note that Cosmic Candy is a seasonally rotating single-origin coffee, carefully selected to offer a rich and expressive profile, featuring prominently fruit-forward flavors, especially various berries, complemented by the enhanced sweetness of chocolate. As such, the specific coffee may change from time to time based on seasonal availability.
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Ashok Patre is a producer that is committed to pushing the boundaries of Indian specialty coffee through innovation and sustainability. His family farm “Ratnagiri” (which means “Pearl Mountain”, reflecting the silver oak trees which tower over the farm) was first purchased by Ashok’s grandfather from British officials back in 1927. With moderate rainfall and a stable temperature between 14-32C the mild climate offers excellent conditions in which to grow specialty coffee. In 1989 Ashok took ownership of the farm and completely transformed the quality by investing in modern agricultural technology. Some of this technology included stainless steel tanks, ventilated greenhouses, a dry milling facility, and an ECOpulper to cut water usage and allow for full vertical integration of production. With defect, screen size, and density sorting now all done at the farm.
In 2019 Ashok began experimenting with anaerobic fermentation for their coffees which required the construction of custom stainless steel fermentation tanks along with the introduction of innovations like yeast inoculation and rigorous pre-processing cherry sorting with Brix content analysis. But all his hard work created incredible results which demonstrates that Indian coffees can compete in the specialty market.
The farms goal has always been quality and sustainability:
“The coffee grown here is considered organic, relying on minimal or no use of organic pesticides or fungicides. The entire estate is designed to coexist harmoniously with the surrounding ecosystem. Shade trees are carefully maintained at around 100 per acre to ensure sunlight penetration stays at 50%. This balance helps conserve soil moisture during periods of low rainfall and creates a thriving habitat for rain-forest wildlife. Additionally, the controlled shade-to-sunlight ratio reduces the risk of fungal growth while providing just the right amount of sunlight for healthy photosynthesis. Quarterly soil tests guide organic corrections, while ionic seawater and seaweed extract are used to enhance plant immunity and elevate the sugar levels in the coffee cherries.”
Cosmic Candy is a great example of a coffee comprising of a balanced profile with deep fruit flavours and high level of sweetness.
Cosmic Candy Pourover Recipe
- Hario Switch Immersion Dripper
- 18g of Cosmic Candy coffee, ground to a medium consistency
- 290g of water heated to 98°C
- Set the Hario Switch to the open position to allow water to flow through.
- Start the timer and bloom with 60g of water.
- At 30 seconds, add another 60g of water, bringing the total to 120g.
- At 1:20, close the dripper, then add water until the weight reaches 290g.
- At 1:45–1:50, open the dripper, allowing the coffee to flow through.
- The brew should finish around the 3:00 mark.
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