Candy Blast

2026 Royal Tasmanian Fine Food Awards – Gold Medal Winner (90+ Score)

Class 136 • Espresso – Decaffeinated • Entry 728

A vibrant, fruit‑forward decaf that tastes anything but decaf — Candy Blast is Swiss Water’s first‑ever co‑fermented decaf, created in partnership with the innovative team at El Vergel Estate. Expect a cup bursting with watermelon sugar, black cherry, honeydew and tangerine, all delivered with the clean, chemical‑free clarity of the Swiss Water Process.

A First‑of‑Its‑Kind Decaf

Swiss Water proudly announces its first ever co‑fermented decaf offering, developed with the experimental and forward‑thinking team at El Vergel Estate in Tolima, Colombia. This release forms part of the Emerald Micro Lots program — a series dedicated to expressive, fruit‑driven coffees with adventurous processing.

Since 2024, Swiss Water has collaborated with Elias & Shady Bayter, the brothers behind El Vergel’s reputation for innovation. Their approach to fermentation, variety development and sustainability has made them one of Colombia’s most exciting producing families. This lot — fermented anaerobically and then co‑fermented with watermelon — is so juicy and expressive that the name Candy Blast came naturally.

This decaf begins with cherries grown among shady guamo and yarumo trees, contributing to slow maturation and sweetness. The process includes:

- 48‑hour full‑cherry anaerobic fermentation

- Depulping with mucilage intact

- Five‑day co‑fermentation with yeast + watermelon

- Pre‑drying on patios

- Mechanical drying in static silos

- 30‑day resting period for flavour development

The result is a decaf that’s intensely fruity, clean and expressive — a standout in the world of specialty decaf.

A lively, candy‑like cup with bright fruit, juicy sweetness and a refreshing finish.

The Bayter family transitioned from avocado farming to coffee more than a decade ago, bringing with them a mindset of experimentation and continuous improvement. Their farm features:

- diverse plantings of Caturra, Colombia and other varieties

- modernised equipment and processing infrastructure

- solar power integration

- native shade trees planted through the ReForest program

- community investment including family housing and school upgrades

Together with their mother, Martha Montenegro, Elias and Shady have elevated the fruit‑forward profile of Colombian coffees to new heights. Candy Blast represents everything they stand for: innovation, sustainability and exceptional flavour.

Why You’ll Love It

Award‑winning decaf: Gold Medal, 2026 Royal Tasmanian Fine Food Awards

- A decaf that tastes like a fruit‑forward micro lot

- Clean, chemical‑free decaffeination

- Perfect for filter, batch brew or late‑night cups

- A rare co‑fermented decaf — the first of its kind

Origin: Colombia

Region: Tolima

Producer: El Vergel Estate

Varietal: Caturra and Colombia

Altitude: 1450-1650 MASL

Processing Method: Anaerobic + Watermelon Co‑Ferment

Decaffeination: Swiss Water Process

Roast Level: Medium-Light (Omni-Roast)

Espresso (Recommended)

Dose: 22.5g

Yield: 45ml (1:2 ratio)

Time: 28 seconds

Filter (V60 / Batch Brew)

Dose: 15g

Yield: 250ml

Time: 3:00 minutes