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Candy Floss №2
Candy Floss is back and it’s bringing a whole new vibe from the highlands of Guatemala’s Chingo Volcanic Region.
Grown at 1700 MASL on Jaime Rios Canana’s Gualvador Estate, this Pacas lot takes the sweetness and clarity you loved in the original and spins it into something deeper, bluer, and just as whimsical.
Processed using what Jaime calls a winey method, this small-scale natural approach leans into slow sun-drying on patios, careful hand-raking, and constant attention to detail. It’s a method rooted in tradition but carried out with a level of precision that sets it apart.
Think natural but dialed up to an 11. In the cup, it’s blue cotton candy, winegums, and fresh blackberry. Fruity and vibrant with a juicy backbone that holds its own in espresso or a filter pour. It’s playful, yes – but also structured, with a finish that lingers like a great chorus.
If you fell for the first Candy Floss, #2 gives you another reason to believe. Different origin, same head-turning magic.
Grown at 1700 MASL on Jaime Rios Canana’s Gualvador Estate, this Pacas lot takes the sweetness and clarity you loved in the original and spins it into something deeper, bluer, and just as whimsical.
Processed using what Jaime calls a winey method, this small-scale natural approach leans into slow sun-drying on patios, careful hand-raking, and constant attention to detail. It’s a method rooted in tradition but carried out with a level of precision that sets it apart.
Think natural but dialed up to an 11. In the cup, it’s blue cotton candy, winegums, and fresh blackberry. Fruity and vibrant with a juicy backbone that holds its own in espresso or a filter pour. It’s playful, yes – but also structured, with a finish that lingers like a great chorus.
If you fell for the first Candy Floss, #2 gives you another reason to believe. Different origin, same head-turning magic.
Candy Floss is back and it’s bringing a whole new vibe from the highlands of Guatemala’s Chingo Volcanic Region.
Grown at 1700 MASL on Jaime Rios Canana’s Gualvador Estate, this Pacas lot takes the sweetness and clarity you loved in the original and spins it into something deeper, bluer, and just as whimsical.
Processed using what Jaime calls a winey method, this small-scale natural approach leans into slow sun-drying on patios, careful hand-raking, and constant attention to detail. It’s a method rooted in tradition but carried out with a level of precision that sets it apart.
Think natural but dialed up to an 11. In the cup, it’s blue cotton candy, winegums, and fresh blackberry. Fruity and vibrant with a juicy backbone that holds its own in espresso or a filter pour. It’s playful, yes – but also structured, with a finish that lingers like a great chorus.
If you fell for the first Candy Floss, #2 gives you another reason to believe. Different origin, same head-turning magic.
Grown at 1700 MASL on Jaime Rios Canana’s Gualvador Estate, this Pacas lot takes the sweetness and clarity you loved in the original and spins it into something deeper, bluer, and just as whimsical.
Processed using what Jaime calls a winey method, this small-scale natural approach leans into slow sun-drying on patios, careful hand-raking, and constant attention to detail. It’s a method rooted in tradition but carried out with a level of precision that sets it apart.
Think natural but dialed up to an 11. In the cup, it’s blue cotton candy, winegums, and fresh blackberry. Fruity and vibrant with a juicy backbone that holds its own in espresso or a filter pour. It’s playful, yes – but also structured, with a finish that lingers like a great chorus.
If you fell for the first Candy Floss, #2 gives you another reason to believe. Different origin, same head-turning magic.
Coffee origin
Country
Guatemala
Region
Chingo Volcanic Region
Variety
pacas
Altitude
1700 m
Farm
Gualvador Estate
Producer
Jaime Rios Canana
Roast level
Light
Process
winey process
Tastes like
🍭
blue cotton candy
🍇
fresh blackberry
🍬
wine gummies
Community reviews
😃
3.8 Excellent
13 Reviews
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