Candy Blast Decaf - Colombia {Anaerobic Co-Fermented}

Technical Data Sheet

Roaster: KB Coffee Roasters
Origin: Tolima, Colombia
Producers: Elias & Shady Bayter
Farm: El Vergel Estate
Altitude: 1450–1600 masl
Varietal: Caturra · Colombia
Process: Anaerobic & Watermelon Co-Fermented · Swiss Water Decaf
Flavor Profile: Watermelon · Orange · Brown Sugar · Floral
Format: 250 g
Roast: Filter
Grind: Whole bean
Recommended Use: Filter · Espresso

Candy Blast Decaf combines the experimental profile of El Vergel Estate with the Swiss Water process, retaining all the complexity of the coffee without caffeine.

Produced by Elias & Shady Bayter, this lot uses an anaerobic fermentation followed by a co-fermentation with watermelon to create an intensely fruity, sweet, and surprisingly clean cup.

The result is a decaf full of flavor, ideal for both filter and espresso.

Process

Processed using Anaerobic & Watermelon Co-Fermentation:

Anaerobic cherry fermentation (~48h)
Co-fermentation with yeast and watermelon (~5 days)
Pre-drying on patios and mechanical drying
Resting (~30 days)
Decaffeinated using the Swiss Water Process (only water, temperature, and time)
Sensory Profile

Watermelon
Orange
Brown sugar
Floral

KB Coffee Roasters is a Parisian roastery obsessed with one thing: flavor.

Their philosophy is simple yet radical — they choose coffees solely for how they taste, not based on trends, marketing, or history. Each batch undergoes blind cuppings, and they only select what they are truly excited to drink every day.

Their approach is deliberately "selfish": they roast the coffee they love. This honesty defines their identity — they aren't trying to please everyone, but rather to create something truly special.

Behind every coffee is rigorous work with long-term producers and partners, nurturing the entire process from origin to cup.

👉 Result: authentic, precise coffees made with a real obsession for quality.