Candy Blast Decaf, Omni - Colombia

At El Vergel Estate in Colombia, brothers Elias and Shady Bayter have built a reputation for pushing the boundaries of coffee processing. Former avocado growers who transitioned into specialty coffee more than a decade ago, they are driven by a culture of continuous experimentation, producing innovative micro-lots that showcase the extraordinary potential of fermentation.

This vibrant lot is the result of a carefully designed two-stage fermentation. Grown under the shade of native guamo and yarumo trees, the coffee begins with a 48-hour anaerobic fermentation of whole cherries. After pulping, the beans remain coated in mucilage and undergo a five-day co-fermentation with selected yeast strains and fresh watermelon, creating an intensely fruit-forward and aromatic profile.

Following fermentation, the coffee is pre-dried on patios before being carefully finished in static mechanical silos. A further 30-day resting period allows the flavours to stabilise and fully develop, resulting in a remarkably expressive cup.

To complete the journey, this coffee is decaffeinated using the renowned Swiss Water® Process. Using only water, temperature and time, caffeine is gently removed while preserving the coffee's natural sweetness, complexity and distinctive flavour profile, allowing the character of Candy Blast to shine through without compromise.

• Region: Tolima
• Country: Colombia
• Elevation: 1,450 -1,600 masl
• Variety: Caturra, Colombia
• Process: Anaerobic Co-Fermented With Watermelon, Swiss Water Process

Available in 250g bags.