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Escape Coffee
When you focus on one thing, many things happen. And at Escape, that one thing was always coffee. That's why we cross continents, explore different roasting techniques, flavours, infusions, and sustainable practices. We work with local artists, hand-package our selections and deliver to distributors.
We have decided to choose our coffees carefully, taking into consideration the quality, taste, social impact, transport, origin and treatment of employees. We deliver our products with the most ecological means of transport possible and pack our products only with compostable or reusable packaging.
We build Escape by putting the planet, people and quality before profit. At Escape, this is our main philosophy. With all the information we have regarding the social and environmental impacts of our actions, we firmly believe that companies and brands must take responsibility.
'Coffee is a moment to escape. A chance to free yourself from the routine of everyday life to achieve something greater, that inspires, motivates and illuminates.'
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.
Variety | Pacas |
Process | Winey |
Washing Station | Gualvador Estate, Jaime Rios Canana |
Region | Chingo Volcanic Region, Guatemala |
Altitude | 1700 masl |
Impressions | Blue Cotton Candy, Wine Gums, Fresh Blackberry |
Weight | 300 grams |
Roast Date | September 24, 2025 |