Watermelon Splash | Co-Ferment | Swiss Water® Decaf | Colombia

This is Frequent Coffee’s first co-ferment release. We rarely get involved with co-ferments, but when we do, it's because we think they're pretty darn special.

Watermelon Splash is an experimental light roast decaf coffee designed to challenge expectations. Produced from Caturra and Colombia varieties and processed at El Vergel Estate, this co-fermented coffee combines controlled honey processing, fruit-driven fermentation, and Swiss Water® decaffeination to deliver a cup that is playful, expressive, and remarkably clean.

At El Vergel Estate and Forest Coffee, this coffee is known as Candy Blast, a name that reflects the candy-like aromatics and vibrant sweetness developed during fermentation.

Origin Details

• Regions: Huila, Tolima, Caldas, Colombia
• Municipality: Various
• Producers: Smallholder farmers from Tolima, Huila, and Caldas
• Processing Site: El Vergel Estate
• Variety: Caturra and Colombia
• Elevation: 1,750 meters
• Process: Honey, watermelon co-ferment
• Decaffeination: Swiss Water®
• Roast Level: Light

Flavor Notes

• Watermelon
• Raspberry
• Bubblegum
• Bright citric acidity

Sweet, aromatic, and vibrant with a playful, candy-like finish.

Note: Due to the experimental processing and Swiss Water® decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Appearance does not reflect roast level.

Processing Method

1. Selective harvesting from Tolima, Huila, and Caldas
2. 48-hour anaerobic pre-fermentation in sealed plastic bags
3. Depulping while retaining mucilage
4. Five-day watermelon co-ferment with yeast
5. Patio pre-drying under sun exposure
6. Mechanical drying in static silos
7. Thirty-day stabilization period
8. Swiss Water® decaffeination

This coffee begins with a 48-hour pre-fermentation conducted in sealed plastic bags under anaerobic conditions. After depulping, the coffee remains in mucilage and enters a five-day co-ferment with yeast and watermelon, building sweetness and aromatic intensity while maintaining balance.

Following fermentation, the coffee is pre-dried on sun-exposed patios, then finished in static mechanical silos. A 30-day stabilization period allows the flavors to integrate before export.

The Producers

Elias and Shady Bayter, alongside their partner and mother Martha Montenegro, lead El Vergel Estate with a relentless focus on innovation. Former avocado farmers who transitioned into coffee more than a decade ago, the Bayter family has become known for experimental, fruit-forward micro lot processing that pushes Colombian coffee to new levels.

This coffee is planted among native guamo and yarumo shade trees and benefits from El Vergel’s ongoing farm modernization, including upgraded equipment and a solar panel array that reduces their carbon footprint.

Through their export partner, Forest Coffee, the team also supports family housing on the estate and invests in infrastructure improvements at the local school. Sustainability and progress are built directly into the project.

Swiss Water® Decaffeination

Swiss Water® decaffeination is a chemical-free method designed to preserve flavor while removing caffeine. Green coffee is soaked to create Green Coffee Extract, which captures soluble compounds without caffeine.

Beans are immersed in the extract for 8 to 10 hours, allowing caffeine to migrate naturally. The extract is filtered through activated carbon, regenerated for reuse, and continuously monitored to maintain consistency.

Once 99.9 percent of the caffeine is removed, the beans are dried and prepared for roasting, resulting in a clean, expressive decaf coffee.

Why We Love This Coffee

• Producer known as Candy Blast at El Vergel Estate
• Watermelon co-ferment creates playful, fruit-driven aromatics
• Swiss Water® Decaf preserves sweetness and clarity
• Innovation-focused processing with transparent sourcing

Resting Time: 2-4 days

Sip more, jitter less.