D Stands for Decaf - Sandia Sol - San Agustin & El Vergel Decaf

Watermelon Sugar High If this decaf were a song, it would definitely be "Watermelon Sugar". Pure summer vibes: zesty watermelon, subtle hints of mint, and a jammy sweetness — without caffeine. watermelon · mint · jam Behind the brew Sandia Sol isn't a heavy co-ferment. Pure summer vibes: zesty watermelon, subtle hints of mint, and a jammy sweetness — perfect for summer and as a cold brew. It comes from producers in the San Agustín region and was processed at El Vergel. Before depulping, this coffee undergoes a 48-hour anaerobic fermentation, then gets co-fermented with yeast and watermelon for five days, and is finally dried with the mucilage (honey) still on. Decaffeinated using the Swiss Water® process. Producer: San Agustín producers Processor: El Vergel, Elias and Shady Bayter Origin: Tolima, Colombia Variety: Caturra + Colombia Altitude: 1,750 MASL Processes: Honey and watermelon co-ferment Decaf process: Swiss Water® decaf Importer-Exporter: Forest Coffee About San Agustín and El Vergel San Agustín High in the mountains of southern Huila, Colombia, the municipality of San Agustín is home to a vibrant community of coffee producers. Nestled at 1,750 metres above sea level, it is celebrated for ideal coffee-growing conditions and recognised as a UNESCO World Heritage Site. Local farmers tend to varieties like Pink Bourbon, Caturra, Colombia, and Castillo. With the support of El Vergel, these producers are mastering innovative co-fermentation techniques that elevate the flavour profiles of their coffees. El Vergel El Vergel Estate, run by the Bayter family, is a flagship operation for innovation in Colombian coffee. Originally specialising in avocados, a price collapse in 2006 led to a bold pivot to coffee. From 2016, varieties such as Geisha, Java, and Red Bourbon were planted. In 2018, El Vergel introduced natural fermentation processes including the groundbreaking Koji fermentation method. Today it is an innovation laboratory with over 28 varieties, Rainforest certified since 2014, and committed to creating new opportunities for the people of the region. About the process Honey + Watermelon Co-Fermented This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation under anaerobic conditions. After depulping, the beans — still covered in mucilage — are co-fermented with yeast and watermelon for five days. They are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos and a 30-day stabilisation period. Swiss Water® Decaf Decaffeinated in Canada by Swiss Water® using the Water Process — a gentle, chemical-free method. The green beans are steamed to open their pores. Pure water extracts the caffeine, which is then removed via activated carbon. A concentrated decaffeinated extract is reintroduced to the beans to preserve flavour compounds. The beans are dried, polished, and quality-checked. Up to 99.9% of caffeine is removed. How to brew Filter Ratio: 1:15 (e.g. 15g coffee to 225ml water) Temperature: approx. 88–89°C Grind: slightly coarser than usual Bloom: 45g for 45 seconds, then two pours to 120g and 225g. Avoid excessive agitation — it leads to stalling and increased astringency. Espresso Temperature: approx. 91°C Ratio: 1:2 as a base, or shorter Grind: slightly finer than usual Aeropress 30g coffee with 120g water at 80–85°C Grind: coarser than usual (French press level) Pour all water in at once. Stir for 10 seconds. After 1 minute, put the lid on and press for 1 minute. Dilute with 80–120g water. About D Stands For Decaf D Stands For Decaf is a specialty decaf roaster based in Vienna. Founded with one mission: to prove that decaf doesn't have to be a compromise. Every coffee in the range is sourced from farms known for exceptional quality — then decaffeinated using only natural processes (water or sugar cane) that preserve the flavour, not strip it. The result is a lineup of coffees that taste like the farm they came from, not like an afterthought.