Candy Blast Decaf

Elias and Shady Bayter lead the El Vergel team, producing micro-lot coffees with experimental, sometimes bold, processing methods. This micro-lot, named “Candy Blast” for its fruity character, is fermented in two stages: first anaerobically, then with watermelon.

The Bayters, former avocado producers who turned to coffee more than ten years ago, continually research and experiment with their processes to improve quality year after year. This coffee is grown in the shade of guamo and yarumo trees. Fermentation begins with 48 hours of anaerobic fermentation using the whole cherry. After pulping, the beans, still coated in mucilage, are co-fermented with yeast and watermelon for five days. They are then pre-dried on patios, mechanically dried in static silos and rested for 30 days to fully develop their aromas.

El Vergel’s constant innovation is reflected in its wide range of coffee varieties, ongoing farm improvements, modernised equipment and solar panel system, which reduces its carbon footprint. Native trees planted through the ReForest programme, initiated by Forest Coffee, Bayter’s export partner, provide pleasant shade.

Forest Coffee also invests in the farmers themselves by providing family accommodation on the El Vergel estate and contributing to the modernisation of essential infrastructure at the local school.

This coffee was decaffeinated using the Swiss Water process. Only water, temperature and time are used to gently remove the caffeine while preserving the coffee’s original characteristics.