FINAL RELEASE! Decaf Candy Blast

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  75
• Experimental
  60
• Bright
  25

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: watermelon, raspberry, and bubblegum In the Cup This is one of those coffees that defies expectations. Bright and playful, with a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. sweetness…and yes, it's fully decaf. Expect watermelon and raspberry up front, followed by a juicy bubblegum-like sweetness. This coffee was carefully processed by Finca el Vergel to be bright, expressive, and packed with flavor. Origin & Producer The mountains of San Agustín Huila are an archeological treasure trove and UNESCO World Heritage site. They are also home to some of the best coffee growing conditions in the world. Working under the guidance of Forest Coffee, a collective of Colombian producers have been experimenting with fermentation, mastering techniques that transform their coffee into something extraordinary. The process for Candy Blast begins with a 48-hour anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. pre-fermentation allowing complex flavors to develop before the beans are then co-fermentedCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. with dried, ground watermelon for five days. This imparts intense aromatics to the coffee. Fresh watermelon is also added mid-ferment to introduce bright citrusy notes. The coffee is then decaffeinated using the sugarcane process, a 100% chemical-free method that uses a byproduct of sugarcane processing to gently draw out the caffeine while preserving the bean's full flavor. The result is a cup that's bright, clean, sweet, and every bit as vibrant as its caffeinated counterpart.