Colombia Honey Decaf
This coffee is produced by two coffee growers' cooperatives that bring together more than 240 families in the Planadas and Gaitania areas. Each farmer owns between 2 and 4 hectares. These terroirs are protected areas for these indigenous peoples, with more than 6,000 trees per hectare.
This coffee has been decaffeinated at the Decaf factory in Manizales, Colombia, using the Sugar Cane Decaf process. This decaffeination process consists of extracting the caffeine using ethyl acetate, which comes from sugar cane.
Good to know: the coffee is certified organic before it is decaffeinated. However, the sugar cane used to produce the ethyl acetate is not certified organic.
EA stands for Ethyl Acetate. It's a naturally occurring compound that's a byproduct of sugar cane processing. Sugar cane is found commonly in the wild and also grown alongside coffee by farmers, so the two go together like peanut butter and jelly. Explaining exactly how the EA decaf process works deserves it's own lengthy article (coming soon), but the big takeaway here is that it removes over 97% of the caffeine and leaves no EA on the coffee once the process is completed. What it does leave behind is potentially the truest cup profile we've tasted yet to conventional (caffeinated) coffee. Try it and let us know if you agree! This hand selected Colombian blend is creamy in texture and full-bodied in the cup. It's also fairly balanced with a moderately clean finish. There is a pleasant brightness and sweetness coming through the cup with flavor notes of cherry, lemon, cocoa powder and brown sugar.
Arrival Date: November 2025 Harvest season: 2025
Acidity & Brightness: balanced
Balance & Finish: Creamy & Syrupy
Body & Texture: Full body and creamy texture
Flavors: Grape Fruit, Golden Raisin, Nutmeg, Dried Fig
Grade:Caturra Honey EA Decaf
Processing: Honey, EA (sugar cane) decaffeinated
Grower: Blend of various Colombian producers
Recommended Roast Range: City+ to Vienna (light to dark)
Start with a Full City (Medium), or in between 1st and 2nd crack. Feel free to take it darker for more emphasis on chocolate (leaning into dark chocolate) and a bit more body. Lighter roasts will feature more honey sweetness and cherry along with a bit of added lemon zest. This coffee roasts very evenly, but like most decafs, the roast tends to accelerate quickly, so pay close attention.
Belco - ASCISP, was born in January 2014 in the village of San Pedro du Resguardo Nasa We'sx. This association was born from the initiative of a few coffee growers who understood that in the current economic dynamic, uniting small coffee growers allows them to have a greater impact. Together, they can assert their rights and increase their influence on the markets, while remaining committed to respecting Mother Earth and ensuring the well-being of the Nasa community. Although founded in the village of San Pedro, ASCI'SP now has 79 members - 23 coffee growers and 56 farmers - from the 7 villages that make up the Resguardo.
