Colombia · Anaerobic Co-Ferment
Candy Blast Decaf
Roasted by Monogram Coffee
Fruit-forward anaerobic co-ferment decaf with watermelon and green apple notes.
From the roaster
A wildly fruit-forward anaerobic co-ferment with watermelon, Candy Blast is one of those coffees that completely reshapes what decaf can taste like.
• Process: Anaerobic Co-Ferment • Variety: Caturra, Colombia • Origin: Colombia • Tasting Notes: Honeydew, Watermelon, Green Apple
Want this for espresso?
— Monogram Coffee
Context
This decaf from Monogram Coffee showcases how modern processing can preserve complexity in caffeine-removed coffees. The anaerobic co-ferment method—where fermentation occurs in an oxygen-free environment—creates conditions for distinctive flavor development, and this Caturra from Colombia leans into bright, fruit-forward character. The roaster identifies honeydew, watermelon, and green apple, suggesting the kind of crisp, refreshing profile that anaerobic processes can amplify. For those seeking decaf without sacrificing sensory interest, this lot demonstrates that processing choice matters as much as origin and varietal.
In the Encyclopedia
Frequently asked questions
Where is Candy Blast Decaf grown?
Candy Blast Decaf, roasted by Monogram Coffee, is sourced from Huila, Colombia.
What does Candy Blast Decaf taste like?
Expect tasting notes of Honeydew, Watermelon, and Green Apple.
How is Candy Blast Decaf processed?
Candy Blast Decaf uses the Anaerobic Co-Ferment process.
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Last verified: June 29, 2026 · Browse all beans.