Candyman is our flagship espresso blend, launched in 2010. It’s our daily labour of love, a constant work-in-progress: making superlative tastiness from the raw components that we insist on buying well, ourselves (ie not just from the importer as is common practice) All this to create sweet, balanced espresso, with or without milk. Served Black: grape, plum, lemon pastry, dark chocolate With milk: sweet, malted milk, macadamia butter Components are frequently rotated to ensure broad consistency of the taste profile, cycling through direct purchases from the same producers who also make up our favourite featured “single” coffee products. Candyman features the following coffees: November 2025 components: Aldemar Quistial – Pink Borbon – Cabeceras, near Bruselas, Huila, Colombia Todos Santos Smallholders blend – Huehuetenango, Guatemala Haro Sorsa – Washed Guji, Ethiopia Badeyi – Natural Guji, Ethiopia Pricing transparency: It’s important to us that blends comprise quality ingredients that are proudly identified and no less equitably purchased than the featured micro-lots. To take just one example – the Colombian purchases present in Candyman are super sweet, clean and well-processed, but simply do not possess the distinguishing characteristics (or volume) that enable us to feature them on their own. We paid an average of 3,411,000 pesos per carga (125 pounds of parchment coffee, this is the unit farmers sell their coffee in) for these coffees when we purchased them during January 2025. For context, here is a link to the daily carga market price: https://www.federaciondecafeteros.org/static/files/precio_cafe.pdf. (P.S. Prices in Colombia have gone gang-busters recently, and we’re continuing to buy coffee from our producer friends at a premium to the going rate to enjoy in Candyman and elsewhere on our menu).
For more info on brewing your coffee for maximum enjoyment, check out the Brew Methods page: http://www.smallbatch.com.au/learn/brew-method/