ASOMUJER Colombia Sugarcane Decaf Coffee — coffee bag front
ASOMUJER Colombia Sugarcane Decaf Coffee — alternate package view
ASOMUJER Colombia Sugarcane Decaf Coffee — coffee packaging detail
ASOMUJER women coffee producers in Huila, Colombia — producer photo 1
ASOMUJER women coffee producers in Huila, Colombia — producer photo 2
ASOMUJER women coffee producers in Huila, Colombia — producer photo 3

ASOMUJER Colombia Sugarcane Decaf Coffee

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ASOMUJER Colombia Sugarcane Decaf Coffee: Flavor, Origin and Brewing Guide

ASOMUJER Decaf is a single-origin Colombian coffee produced by women farmers in Huila and roasted medium by Swelter Coffee. Its almond, graham-cracker and rounded sweet notes make it a comfort-forward decaf for drip, immersion, espresso and milk drinks.

Coffee Profile

Roaster Swelter Coffee
Origin Huila, Colombia
Producer ASOMUJER collective of women coffee farmers
Decaffeination Ethyl acetate (EA), commonly called the sugarcane process
Roast Medium
Tasting notes Almond, graham cracker and sweetness
Cultivar / farm process Not specified in the current lot information
Formats 12 oz or 2 lb; whole bean, espresso, drip or French press grind

Women-Produced Coffee from Huila

This coffee is sourced from ASOMUJER, a collective of women producers in Colombia’s Huila region. Decaffeination takes place in Colombia using ethyl acetate before roasting. The EA method is widely called the sugarcane process in specialty coffee and is valued for producing a decaf that can retain substantial sweetness and origin character.

What to Expect in the Cup

The profile leans toward almond and graham cracker rather than bright fruit. Expect a medium-roast structure with comfortable body and a sweet finish. Decaf can extract quickly because processing changes the bean’s physical structure, so begin with a slightly coarser grind than you might use for a comparable caffeinated coffee and adjust from taste.

Brewing Recommendations

  • Drip: start around 60 grams per liter with a medium grind.
  • Pour-over: use a 1:16 ratio and gentle pouring to keep the finish clean.
  • Espresso: begin near 1:2 and watch flow closely; grind coarser if the shot stalls or turns dry.
  • French press: use a coarse grind near 1:15 and decant promptly after the steep.

Use these recipes as starting points. Water chemistry, coffee age, grinder geometry and brewer design all affect extraction. Keep dose and water constant while changing grind size so each adjustment gives useful feedback.

Whole Bean and Ground Options

Whole bean offers the most control and generally protects aroma longer. Choose a ground option only when it matches the brewer named in the selector. Pre-ground espresso cannot be matched perfectly to every basket, dose and machine, so whole bean is preferable when precise dialing is important.

Equipment and Related Coffee

The Turin SK40 stepless grinder offers fine adjustment for espresso and filter brewing. Browse more specialty coffee or compare home grinders.

Frequently Asked Questions

How is this coffee decaffeinated?

It uses an ethyl acetate process commonly called sugarcane decaf.

Is ASOMUJER Decaf already roasted?

Yes. It is a medium-roast coffee ready to brew.

Does decaf require a different grind?

It often extracts faster than caffeinated coffee, so a slightly coarser starting point can be useful.

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