Candy Blast Decaf Espresso

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

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This decaf espresso showcases the potential of experimental processing in specialty coffee. Monogram's anaerobic co-ferment approach—a technique designed to intensify fermentation through controlled oxygen reduction—appears to amplify the brightness typically associated with Caturra, the Colombian varietal at its core. The roaster identifies honeydew, watermelon, and green apple in the cup, suggesting the anaerobic method has drawn out pronounced stone fruit and green fruit notes despite the coffee's decaffeination. For specialty roasters experimenting with processing techniques that push beyond traditional methods, this lot demonstrates how fermentation chemistry can yield complex, fruit-forward profiles even in decaf formats. Monogram Coffee positions this as a bridge between the textural demands of espresso and the flavor clarity increasingly possible in decaffeinated specialty offerings.