Our Colombia decaf is a real favourite! Arabica specialty coffee, gently processed naturally, without harsh chemicals, leaving lots of fantastic flavour. Choosing decaf shoudln’t be disappointing.
El Buho (The Owl) is a washed sugarcane, or Ethyl Acetate, decaf coffee sourced from farmers in the Huila and Tolima regions of Colombia. Naturally processed, this high scoring coffee retains its flavours whilst being 97%-99% caffeine free.
The Process:
Ethyl Acetate decaffeination - commonly called 'sugarcane' method - is a process which combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many other fruits and vegetables). Fermented molasses from sugar cane creates natural EA, and is, together with spring water, the only other element which comes into contact with the coffee.
First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then re steamed and dried to a 10-12% humidity.
This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.
REGION: Huila and Tolima
PROCESS: Sugarcane Decaffeinated, Washed
ALTITUDE: 1600-1800 masl
VARIETAL: Castillo, Caturra, Colombia
Our Colombia decaf is a real favourite! Arabica specialty coffee, gently processed naturally, without harsh chemicals, leaving lots of fantastic flavour. Choosing decaf shoudln’t be disappointing.
El Buho (The Owl) is a washed sugarcane, or Ethyl Acetate, decaf coffee sourced from farmers in the Huila and Tolima regions of Colombia. Naturally processed, this high scoring coffee retains its flavours whilst being 97%-99% caffeine free.
The Process:
Ethyl Acetate decaffeination - commonly called 'sugarcane' method - is a process which combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many other fruits and vegetables). Fermented molasses from sugar cane creates natural EA, and is, together with spring water, the only other element which comes into contact with the coffee.
First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then re steamed and dried to a 10-12% humidity.
This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.
REGION: Huila and Tolima
PROCESS: Sugarcane Decaffeinated, Washed
ALTITUDE: 1600-1800 masl
VARIETAL: Castillo, Caturra, Colombia
