DECAFFEINATED, EL BUHO, COLOMBIA

COLOMBIA

El Buho is a washed decaffeinated coffee, processed using the sugar cane or ethyl acetate method, sourced from farmers in the Huila and Tolima regions of Colombia.

Ethyl acetate decaffeination, commonly called the "sugar cane" method, is a process that combines high mountain spring water and natural ethyl acetate (EA), which is present in every coffee cherry in its natural state. Natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element that comes into contact with the coffee.

The beans are steamed, then rinsed repeatedly with ethyl acetate to remove caffeine. They are then dried to 10-12% moisture and sealed with a natural wax that has a neutral profile that does not affect the flavor or aroma of the coffee.

This water-EA process allows for a gentle extraction of caffeine from the bean, avoiding excessive heat or pressure and maintaining the natural structure and all the characteristics of the coffee bean.