Tasting Notes: watermelon, raspberry, and bubblegum In the Cup This is one of those coffees that defies expectations. Bright and playful, with a juicy 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 anaerobic pre-fermentation allowing complex flavors to develop before the beans are then co-fermented 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.
