Nasa We'sx COLOMBIA | DECAFFEINATED
A sweet and fruity coffee, aromatic and with a lot of character. Notes that evoke berries, caramel, and cookie, with an aniseed background that envelops it and gives it depth.
Naturally decaffeinated using the Sugar Cane method, which keeps all its flavor intact without the use of chemicals.
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Nasa We'sx COLOMBIA | DECAFFEINATED
Origin: Tolima. Colombia
Tolima, COLOMBIA
Tolima is one of the coffee gems of the Colombian Andes. Located in a mountainous corridor where altitude and climate work in favor of the bean, this region has earned its own place among the most respected origins in the country.
Tolima offers coffees with a defined identity, capable of showing the richness and diversity of one of the most consistent and expressive coffee regions in Colombia.
Varietals: Red Caturra, Colombia, Castillo, and Typica
Red Caturra, Colombia, Castillo and Typica
These varieties thrive in mountainous regions with tropical climates, where the combination of altitude, temperature, and soil allows for the development of coffees with great balance and complexity. They are recognized for their natural sweetness and vibrant acidity, which provides freshness without being overpowering, resulting in elegant and harmonious cups. Their sensory profile ranges from fruity and floral notes to chocolatey and spicy nuances, offering a versatile and refined experience.
Altitude: 1,700–2,000 masl
On its slopes, at altitudes of around 1,700–2,000 meters, coffee slowly ripens, allowing the sugars to develop with precision. Regular rainfall and a mild climate create a stable environment, ideal for balanced coffees with great clarity.
Process: Natural
Natural Fermentation Process
The Natural process is one of the oldest and most traditional. It involves drying the coffee cherries with the pulp intact. During drying, the pulp ferments, intensifying the flavors and sweetness that transfer to the bean.
Once the cherries reach 11-12% moisture, the dried pulp is removed. This process yields coffees with complex profiles, fruity notes, and great sweetness, varying with climate and altitude. Furthermore, it offers a robust body and a rich mouthfeel, preserving oils and sugars.
Roast: Omni
Roast profile for espresso and filter
This profile balances sweetness and acidity by transforming the natural sugars of the bean into deeper, sweeter notes, highlighting a caramel profile.
How we prepare this coffee at BADi
Espresso
Ratio: 1:2
Coffee: 18 g.
Grind: Fine.
Extraction time: 25-35 seconds.
Filter
Coffee: 15.5 g.
Water: 250g at 91°C
Contact time: 2min 45sec
Time / Accumulated grams
0:00 / 50g
0:30 / 100g
1:00 / 150g
1:30 / 200g
2:00 / 250g
If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, within 24 hours on weekdays.
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From farm to cup, a single-origin coffee.
Located in the mountains of Planadas, Tolima, the ASCISP Association brings together more than 240 families from the Nasa We’sx community, who cultivate coffee using sustainable practices and in harmony with their environment. Their farms, situated between 1,700 and 2,000 meters above sea level, benefit from fertile volcanic soils and an ideal microclimate to produce high-quality coffees with unique sensory profiles.
Committed to preserving its traditions and innovating in processing, the association works with methods such as the natural process and sugar cane decaffeination, ensuring complex and balanced cups. Through a community-based and environmentally responsible approach, ASCISP promotes quality and traceability at every stage of cultivation, reflecting the identity and effort of its producers in every bean.
CAFÉ FRESCO OCÉANO LIMPIO
Coexisting with our environment without altering it.
Transport by sailing ships reduces CO2 emissions and does not alter the marine ecosystem.
