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ASOMUJER Decaf
Our Decaf comes from ASOMUJER, a women-led coffee cooperative in Timaná, Huila, Colombia. Founded in 2007 by 10 women producers, the cooperative has grown to more than 75 members today – including activists, single mothers, and women displaced by conflict. ASOMUJER works collectively to produce and market high-quality coffee while improving economic opportunities and quality of life for coffee-growing families in the region. Through technical training, collaboration, and sustainable farming practices, the cooperative continues to strengthen both community resilience and coffee quality. This coffee is decaffeinated using the Sugar Cane (Ethyl Acetate) process of the most natural methods of decaffeination available. Ethyl acetate is derived from fermented sugar cane and gently removes caffeine while preserving the coffee’s original flavour structure and sweetness. The Bean This lot is composed of Castillo and Caturra varieties grown at 1,650 MASL. After harvest, the coffee undergoes 36–42 hours of fermentation before being washed and sun-dried for approximately 28 days. In the cup expect a juicy, round, and comforting profile with notes of: sugar cane, nutty and juicy. A decaf that challenges the idea that decaffeinated coffee lacks complexity or flavour. The Roast We roast this coffee in small batches to highlight its natural sweetness and soft nutty finish. The result is a smooth, balanced decaf with low acidity and a comforting, approachable profile—excellent for both espresso and filter brewing.
Our Decaf comes from ASOMUJER, a women-led coffee cooperative in Timaná, Huila, Colombia. Founded in 2007 by 10 women producers, the cooperative has grown to more than 75 members today – including activists, single mothers, and women displaced by conflict. ASOMUJER works collectively to produce and market high-quality coffee while improving economic opportunities and quality of life for coffee-growing families in the region. Through technical training, collaboration, and sustainable farming practices, the cooperative continues to strengthen both community resilience and coffee quality. This coffee is decaffeinated using the Sugar Cane (Ethyl Acetate) process of the most natural methods of decaffeination available. Ethyl acetate is derived from fermented sugar cane and gently removes caffeine while preserving the coffee’s original flavour structure and sweetness. The Bean This lot is composed of Castillo and Caturra varieties grown at 1,650 MASL. After harvest, the coffee undergoes 36–42 hours of fermentation before being washed and sun-dried for approximately 28 days. In the cup expect a juicy, round, and comforting profile with notes of: sugar cane, nutty and juicy. A decaf that challenges the idea that decaffeinated coffee lacks complexity or flavour. The Roast We roast this coffee in small batches to highlight its natural sweetness and soft nutty finish. The result is a smooth, balanced decaf with low acidity and a comforting, approachable profile—excellent for both espresso and filter brewing.
Coffee origin
Country
Colombia
Region
Huila
Variety
caturra, castillo
Altitude
1650 m
Farm
Small local farms
Producer
ASOMUJER
Roast level
Medium
Process
Washed, Sugar Cane Decaffeination (EA)
Tastes like
🍬
sugar cane
🌰
nutty
🧃
juicy
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