Colombia Candy Blast Swiss Water Decaf Co-Ferment

A vibrant, fruit‑forward decaf that tastes anything but decaf — Candy Blast is Swiss Water’s first‑ever co‑fermented decaf, created in partnership with the innovative team at El Vergel Estate. Expect a cup bursting with watermelon sugar, black cherry, honeydew and tangerine, all delivered with the clean, chemical‑free clarity of the Swiss Water Process.

Swiss Water proudly announces its first ever co‑fermented decaf offering, developed with the experimental and forward‑thinking team at El Vergel Estate in Tolima, Colombia. This release forms part of the Emerald Micro Lots program — a series dedicated to expressive, fruit‑driven coffees with adventurous processing.

Since 2024, Swiss Water has collaborated with Elias & Shady Bayter, the brothers behind El Vergel’s reputation for innovation. Their approach to fermentation, variety development and sustainability has made them one of Colombia’s most exciting producing families. This lot — fermented anaerobically and then co‑fermented with watermelon — is so juicy and expressive that the name Candy Blast came naturally.

Processing – Anaerobic + Watermelon Co‑Ferment

This decaf begins with cherries grown among shady guamo and yarumo trees, contributing to slow maturation and sweetness. The process includes:

• 48‑hour full‑cherry anaerobic fermentation
• Depulping with mucilage intact
• Five‑day co‑fermentation with yeast + watermelon
• Pre‑drying on patios
• Mechanical drying in static silos
• 30‑day resting period for flavour development

The result is a decaf that’s intensely fruity, clean and expressive — a standout in the world of specialty decaf.

Flavour Profile

Watermelon Sugar, Black Cherry, Honeydew Melon, Green Apple, Tangerine

A lively, candy‑like cup with bright fruit, juicy sweetness and a refreshing finish.

Producer Story – El Vergel Estate

The Bayter family transitioned from avocado farming to coffee more than a decade ago, bringing with them a mindset of experimentation and continuous improvement. Their farm features:

• diverse plantings of Caturra, Colombia and other varieties
• modernised equipment and processing infrastructure
• solar power integration
• native shade trees planted through the ReForest program
• community investment including family housing and school upgrades

Together with their mother, Martha Montenegro, Elias and Shady have elevated the fruit‑forward profile of Colombian coffees to new heights. Candy Blast represents everything they stand for: innovation, sustainability and exceptional flavour.

Why You’ll Love It

• A decaf that tastes like a fruit‑forward micro lot
• Clean, chemical‑free decaffeination
• Perfect for filter, batch brew or late‑night cups
• A rare co‑fermented decaf — the first of its kind

Origin Details

• Origin: Colombia
• Region: Tolima
• Producer: El Vergel Estate
• Varietal: Caturra and Colombia
• Altitude: 1450-1650 MASL
• Processing Method: Anaerobic + Watermelon Co‑Ferment
• Decaffeination: Swiss Water Process
• Roast Level: Medium-Light (Omni-Roast)

Brew Guide: Swiss Water Decaf Co-Ferment

Espresso (Recommended)

• Dose: 22.5g
• Yield: 45ml (1:2 ratio)
• Time: 28 seconds

Filter (V60 / Batch Brew)

• Dose: 15g
• Yield: 250ml
• Time: 3:00 minutes

Roasted in Ravenhall

Roasted in Ravenhall, West Melbourne and delivered fresh. Specialty coffee, made for people who care about quality.