Candy Blast Decaf

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  75
• Experimental
  60
• Bright
  25

A wildly fruit-forward anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. co-fermentCo-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 watermelon, Candy Blast is one of those coffees that completely reshapes what decaf can taste like. • Process: Anaerobic Co-Ferment • VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Colombia • Origin: Colombia • Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Honeydew, Watermelon, Green Apple Want this for espresso?