Decaf Coffee Is Here to Stay
For years, decaf coffee was overlooked, seen as a bland alternative to regular coffee. Today, that perception is changing. Driven by curiosity, health awareness, and a desire for full-flavored experiences without caffeine, decaf coffee is no longer a fallback; it’s a deliberate choice.
At Forest Coffee, we believe in breaking boundaries and reinventing coffee. Our latest innovation is our Traditional Candy Blast, an infused coffee with a watermelon candy flavor, processed at our El Vergel Estate coffee farm, and subsequently decaffeinated using the Swiss Water Process. This coffee proves that decaf coffee can be bold, clean, and unforgettable.
The Growing Decaf Coffee Trend: Quality, Flavor & Freedom
More coffee lovers worldwide are embracing decaf, not out of necessity, but by choice. According to the National Coffee Association, decaf coffee consumption in the U.S. rose from 9% in 2024 to 12% in 2025, and the global decaf market is forecasted to grow 6–7% annually, reaching nearly $29 billion by 2030.
Consumers want coffee that fits their lifestyle, whether it’s a late-night espresso or a third cup after lunch without sacrificing taste or wellness. Younger generations especially prioritize sustainability, transparency, and craftsmanship over caffeine content.
Decaf coffee has evolved into a premium experience. Advances in decaffeination and quality green coffee mean the line between regular and decaf specialty coffees is rapidly blurring.
Why Swiss Water Process Is the Gold Standard in Decaf Coffee
The secret behind great decaf? The process. At Forest Coffee, we’ve chosen to create our first Swiss Water Processed coffee — a method that perfectly aligns with our values of quality, sustainability, and integrity.
This process uses pure water, temperature, and time—not chemicals—to remove caffeine. It starts by creating a natural Green Coffee Extract (GCE) containing all coffee solubles except caffeine. When coffee beans are soaked in GCE, only the caffeine transfers out and the flavor stays in the bean. The caffeine is filtered out of the GCE using carbon technology, and GCE is refreshed to keep purity. The result: coffee that is 99.9% caffeine-free, retaining full flavor and aroma.
Swiss Water Process ensures a clean, sustainable, and flavorful cup, preserving origin characteristics and appealing to conscious consumers and specialty roasters alike.
Forest Coffee’s Watermelon Coffee Candy Blast: Decaf Reimagined
Our collaboration with Swiss Water has allowed us to innovate even further. We are excited to introduce Candy Blast Decaf, a playful coffee featuring a honey process and co-fermented with sweet watermelon candy flavors.
We begin with a high-quality blend of Colombian and Caturra varieties sourced from different regions of Colombia, depending on the harvest season. The coffee cherries arrive at our farm, El Vergel Estate, located in Tolima, Colombia, where only the ripest cherries are carefully selected. The coffee then undergoes a 48-hour pre-fermentation in plastic bags, after which it is depulped while still covered in mucilage (honey process). It is subsequently co-fermented with yeast and watermelon flavors for five days, imparting a refreshing sweetness and creating this distinctive profile.
The beans are gently pre-dried on sun-exposed patios and then mechanically dried in static silos to reach the ideal moisture level and stabilized to get ready to export.
Following this, the coffee is decaffeinated using the Swiss Water Process using a natural green coffee extract (GCE). This method is 100% chemical-free and preserves the coffee’s essential compounds. It allows only the caffeine molecules to migrate outward, keeping the coffee’s flavors and complexity.
This bold, refreshing brew challenges decaf stereotypes and appeals to consumers seeking a balance of sensory creativity and wellness. Watermelon, a symbol of fun and flavor, perfectly complements this new decaf era—bringing excitement to coffee without caffeine limits.
This release is just the beginning. Our goal is to build collaborations that merge technology, sustainability, and sensory innovation, uniting roasters and consumers around products that spark conversation and curiosity.
The Rise of Mindful Coffee Drinking
Today’s coffee drinkers seek balance, desiring a flavorful cup without caffeine’s side effects. Decaf coffee suits everyone from caffeine-sensitive individuals to late-night drinkers.
Europe leads global decaf consumption with over one-third of sales, while Asia-Pacific is the fastest-growing region, expanding 8% annually. Decaf is no longer niche; it’s a staple in conscious coffee culture.
Embrace the Future with Decaf Coffee
Decaf coffee’s transformation mirrors the overall evolution of coffee—more conscious, more creative, and more connected. For us, decaf is the start of a new chapter where sustainability, innovation, and flavor converge.
With Swiss Water Process purity and our Candy Blast Decaf, the new era of coffee is here—and it’s here to stay.
