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 Shop Moto Bean Coffee Roasters & Win $10,000 Cash Enjoy the world's most innovative decaf while entering our biggest giveaway yet. See here for details and T&Cs. $10,000 Cash Grand Prize: Every purchase made on our website during the promotional period entitles you free entry into the draw. Weekly Rewards: One lucky winner will receive a $100 fuel voucher every Friday. Monthly Rewards: You are automatically in the running our monthly draws. All purchases stay in the pool: Every entry you receive from your purchase(s) will stay in the pool and will be included in the next weekly draw and all future weekly draws, the monthly draws and the major prize draw. Melbourne Roasted: Freshly roasted and shipped and shipped from our roastery to you.