Decaf Candy Blast

"Produced by Forest Coffee collective in San Agustín Huila, a UNESCO World Heritage site, this experimental decaf undergoes a complex process: 48-hour anaerobic pre-fermentation, followed by co-fermentation with dried ground watermelon for five days, with fresh watermelon added mid-ferment. The coffee is decaffeinated using the sugarcane process, a chemical-free method that preserves the bean's full flavor profile."