D Stands for Decaf - Sandia Sol - San Agustin & El Vergel Decaf

Watermelon Sugar High

If this decaf were a song, it would definitely be "Watermelon Sugar". Pure summer vibes: zesty watermelon, subtle hints of mint, and a jammy sweetness — without caffeine.

watermelon · mint · jam

Behind the brew

Sandia Sol isn't a heavy co-ferment. Pure summer vibes: zesty watermelon, subtle hints of mint, and a jammy sweetness — perfect for summer and as a cold brew.

It comes from producers in the San Agustín region and was processed at El Vergel. Before depulping, this coffee undergoes a 48-hour anaerobic fermentation, then gets co-fermented with yeast and watermelon for five days, and is finally dried with the mucilage (honey) still on. Decaffeinated using the Swiss Water® process.

Producer: San Agustín producers
Processor: El Vergel, Elias and Shady Bayter
Origin: Tolima, Colombia
Variety: Caturra + Colombia
Altitude: 1,750 MASL
Processes: Honey and watermelon co-ferment
Decaf process: Swiss Water® decaf
Importer-Exporter: Forest Coffee

About San Agustín and El Vergel

San Agustín

High in the mountains of southern Huila, Colombia, the municipality of San Agustín is home to a vibrant community of coffee producers. Nestled at 1,750 metres above sea level, it is celebrated for ideal coffee-growing conditions and recognised as a UNESCO World Heritage Site. Local farmers tend to varieties like Pink Bourbon, Caturra, Colombia, and Castillo. With the support of El Vergel, these producers are mastering innovative co-fermentation techniques that elevate the flavour profiles of their coffees.

El Vergel

El Vergel Estate, run by the Bayter family, is a flagship operation for innovation in Colombian coffee. Originally specialising in avocados, a price collapse in 2006 led to a bold pivot to coffee. From 2016, varieties such as Geisha, Java, and Red Bourbon were planted. In 2018, El Vergel introduced natural fermentation processes including the groundbreaking Koji fermentation method. Today it is an innovation laboratory with over 28 varieties, Rainforest certified since 2014, and committed to creating new opportunities for the people of the region.

About the process

Honey + Watermelon Co-Fermented

This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation under anaerobic conditions. After depulping, the beans — still covered in mucilage — are co-fermented with yeast and watermelon for five days. They are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos and a 30-day stabilisation period.

Swiss Water® Decaf

Decaffeinated in Canada by Swiss Water® using the Water Process — a gentle, chemical-free method.

1. The green beans are steamed to open their pores.
2. Pure water extracts the caffeine, which is then removed via activated carbon. A concentrated decaffeinated extract is reintroduced to the beans to preserve flavour compounds.
3. The beans are dried, polished, and quality-checked. Up to 99.9% of caffeine is removed.

How to brew

Filter
Ratio: 1:15 (e.g. 15g coffee to 225ml water)
Temperature: approx. 88–89°C
Grind: slightly coarser than usual
Bloom: 45g for 45 seconds, then two pours to 120g and 225g. Avoid excessive agitation — it leads to stalling and increased astringency.

Espresso
Temperature: approx. 91°C
Ratio: 1:2 as a base, or shorter
Grind: slightly finer than usual

Aeropress
30g coffee with 120g water at 80–85°C
Grind: coarser than usual (French press level)
Pour all water in at once. Stir for 10 seconds. After 1 minute, put the lid on and press for 1 minute. Dilute with 80–120g water.

About D Stands For Decaf

D Stands For Decaf is a specialty decaf roaster based in Vienna. Founded with one mission: to prove that decaf doesn't have to be a compromise.

Every coffee in the range is sourced from farms known for exceptional quality — then decaffeinated using only natural processes (water or sugar cane) that preserve the flavour, not strip it. The result is a lineup of coffees that taste like the farm they came from, not like an afterthought.