What we're tasting: Chocolate, Praline, Tofee

I always thought "death before decaf" but when I tasted this bean all animosity was lifted.

What about the coffee?

Location: Colombia, Hulia
Producers: Asomujer
Varietals: Castillo, Caturra, Colombia 
Process: Washed EA 
Altitude: 1400-2000

ASOMUJER (Asociación de Campesinas del Sur del Huila) is an association of women producers located in the Timaná municipality in the south of the Huila department. The group was founded in 2007 by 10 women who were looking for new or alternative ways of doing business and to earn more for their products and hard work. Today, ASOMUJER is made up of 75 women producers, including activists, single mothers, and those displaced by conflict in areas of Colombia.

They constantly strive to produce and market high-quality coffee, providing technical support to all our partners throughout the entire coffee production, processing, and sales process. It is their goal to be a competitive, and leading organization in the production and marketing of high-quality coffees in the region. ASOMUJER is working to significantly contribute to better economic returns and improve the quality of life of coffee growers, based on principles of economic, environmental, and solidarity sustainability. They support their members, collaborators, and society at large through training, capacity building, and technical support, thus ensuring fair economic, social, and environmental compensation for the region.

It's gone through a decaffeination process known as EA - meaning no unnatural chemicals we used in the decaffeination of this coffee. With delicious smooth flavours including, milk chocolate, toffee and a subtle hint of amaretto. Makes a fantastic espresso but is delicious no matter your preferred brewing method.

About the process

Ethyl Acetate (EA) is a naturally occurring compound found in fruits like bananas and as a by-product of fermented sugars. It’s used to gently remove caffeine from green coffee.

1. Preparation: The coffee is sorted and steamed at low pressure for 30 minutes to open its pores.
2. Decaffeination: The coffee is soaked in a solution of water and E.A., which binds to the caffeine. This process repeats over eight hours until caffeine is no longer detected.
3. Final Steps: The coffee is steamed again to remove any remaining E.A., then dried and polished for export.

Our E.A. Decaf uses naturally derived ethyl acetate, produced from fermented sugar cane and vinegar. The result? A clean, chemical-free decaf process with great flavour.