The same green coffee, roasted differently:
A decaf espresso that really is an espresso. Dark chocolate and hazelnut, after dinner.
Size
Tasting notes — what do they mean?
This coffee is grown by ASOMUJER, founded in 2007 by ten women in Timaná, Huila, looking for a better return on their own work. Today it is seventy-five women producers — among them single mothers and women displaced by conflict — and the association supports them from growing through to selling. The decaffeination uses ethyl acetate derived from sugarcane, while the coffee is still green. Malt, a mild vanilla, dried citrus: decaf, but not a compromise.
The bag carries the roast date, so you can see exactly when it was made.
Whole bean is best between 4 and 8 weeks; ground, a few days. Keep it in a sealed bag at room temperature, away from light — the fridge doesn't help, and the freezer only works if you don't keep opening it.
Recipes
These are not generic recipes. The roast level and the character of the coffee together set the parameters — and we've written down why.
We give the grind in Comandante C40 MK4 clicks, counted from fully closed. Choose your own grinder and every grind setting on this page is converted to it. The conversion is based on the Honest Coffee Guide's grinder table, and it is an approximation: two grinders at the same setting never grind quite alike. Taste, and adjust.
Aiming for: Dark chocolate, hazelnut and toasted malt in a dense, sweet shot, without harsh bitterness or a papery finish.
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. 19 g in, 34 g out, 89 °C, 12 clicks: so it doesn't go papery.
If it's off: If the cup is flat or papery, stop it 3–4 g sooner.
Aiming for: Dark chocolate, hazelnut and toasted malt in a strong but sweet cup, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. Water just off the boil in the base, 20 clicks, low heat: so it doesn't go papery.
If it's off: If the cup is flat or papery, take it off the heat at the first sputter and cool the base.
Aiming for: Dark chocolate, hazelnut and toasted malt in a clean, rounded cup, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. 89 °C, 26 clicks, 3 pours: so it doesn't go papery.
If it's off: If the cup is flat or papery, grind one click coarser.
Aiming for: Dark chocolate, hazelnut and toasted malt in an even, sweet cup, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. 89 °C, 27 clicks, 4 small pulses over the flat bed: so it doesn't go papery.
If it's off: If the cup is flat or papery, grind one click coarser; on this flat bed move only one click at a time.
Aiming for: Dark chocolate, hazelnut and toasted malt in a clean, smooth cup, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. 90 °C and 30 clicks for the thick paper: so it doesn't go papery.
If it's off: If the cup is flat or papery, grind two clicks coarser.
Aiming for: Dark chocolate, hazelnut and toasted malt in a round, sweet cup, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. 88 °C, 18 clicks, a 80 s steep: so it doesn't go papery.
If it's off: If the cup is flat or papery, press 30 seconds earlier.
Aiming for: Dark chocolate, hazelnut and toasted malt in a fuller but still clean cup, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. 87 °C, 24 clicks, released at 1:40: so it doesn't go papery.
If it's off: If the cup is flat or papery, release 30 seconds earlier.
Aiming for: Dark chocolate, hazelnut and toasted malt in a cup with body and clarity, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. Starts at 89 °C, closed stage at 72 °C, released at 2:00: so it doesn't go papery.
If it's off: If the cup is flat or papery, make the closed-stage water 5 °C cooler. Without a second kettle, mix the closed-stage water in a jug at the start: hot water with enough cold to bring it to 72 °C.
Aiming for: Dark chocolate, hazelnut and toasted malt in a full, round cup, without harsh bitterness or a papery finish.
Pour schedule
Why this way: A Colombian decaf at our dark roast: it extracts easily, so we brew it cooler, coarser and shorter. 89 °C, 34 clicks, crust broken at 3:00: so it doesn't go papery.
If it's off: If the cup is flat or papery, break the crust a minute earlier.
Other people's kit, other water, other taste. Rate one if you've tried it.
Nobody has submitted a recipe for this coffee yet. Be the first.
The same green coffee
ASOMUJER – Origin Select, Colombia — one sack, three different roasts. The difference is not a theory: you can taste it.
Manizales: the dark roast of our Colombian green coffee ASOMUJER – Origin Select. Tasting notes: dark chocolate, toasted malt, hazelnut, vanilla, dried orange peel. Origin: Timaná, Huila, washed processing, 1400–2000 m above sea level. We recommend it for: Espresso, Moka pot, Milk drinks. From 4 990 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 Ft; pickup in Vác and Budapest is free.
Manizales: dark chocolate, toasted malt, hazelnut, vanilla, dried orange peel. dark roast, washed-processed Colombian coffee.
They are all made from the same green coffee — the ASOMUJER – Origin Select green coffee — only roasted differently: Timaná (light), Pereira (medium), Manizales (dark). The lighter roast gives more acidity and fruit, the darker one more body and chocolate. Same producer, same sack.
Espresso: 15 g coffee, 225 g water, 89 °C, medium-coarse grind, in 2:20–2:40. Recommended methods: Espresso, Moka pot, Milk drinks.
From 4 990 Ft. We roast it in Vác and send it to a Foxpost parcel locker (1 142 Ft) or to your door (2 590 Ft) within 1–3 working days. Free above 30 000 Ft. Free pickup in person at: Vác, Káptalan u. 3; 1023 Budapest, Frankel Leó út 49; 2600 Vác, Zrínyi u. 33.
Yes. It is made from coffee grown by ASOMUJER, a women's producer association in Colombia; after decaffeination it contains no more than 0.1% caffeine, as EU rules require.
Welcome to Café Tiko!
The words marked in green are Spanish — tap any of them and it tells you what it means.
