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Presta Coffee

Colombia - Candy Blast Decaf - Honey + Watermelon - Swiss Water Decaf

Colombia - Candy Blast Decaf - Honey + Watermelon - Swiss Water Decaf

$28.00 USD
$28.00 USD
Sale Sold out

Ships directly from Presta Coffee, roasted to order and usually shipped within 48 hours (Mon–Fri). US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →

Tasting Notes
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Watermelon, Candy, Mint, Bubblegum, Raspberry
Roast Level
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Specialty Light/Ultralight
Flavor Profile
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Fruity, Sweet, Tea/Botanical
Origin Type
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Single Origin
Flavor Notes
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Other Fruit, Other Sweet, Herbal, Berry
Caffeine
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Decaf
Country of Origin
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Colombia
Process Type
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Co-fermented

Candy Blast - DECAF (Swiss Water Process)

Variety: Caturra + ColombiaProcess: Honey + Watermelon | Swiss Water DecafElevation: 1,750 mRegion: Huila - Tolima - CaldasFarm:  Processed at El Vergel EstateTasting notes: Watermelon, candy, mint, bubblegum, raspberry & citric acid

PROCESS DESCRIPTION:This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.
SWISS WATER DECAF PROCESS:This process starts with Green Coffee Extract (GCE), a unique solution made by soaking fresh green coffee beans in pure water to capture all the soluble solids—except caffeine. This GCE is the heart of the process, ensuring flavor integrity while removing caffeine naturally. Before decaffeination, green coffee is carefully cleaned and pre-soaked to reach the ideal moisture level, removing impurities like dust and silverskin. Next, the beans are immersed in the GCE, where caffeine is gently drawn out over 8–10 hours, leaving behind rich, aromatic compounds. The caffeine-laden GCE is then filtered through a proprietary carbon system, and the carbon is regenerated for reuse, making the process sustainable. Throughout, the GCE is continuously refreshed and monitored, so no new batch is needed for every new lot of green coffee. Finally, once 99.9% of the caffeine is removed, the beans are dried, bagged, & ready for roasting.
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