All the taste, none of the buzz. Perfect for a late night cuppa or for those who like to take it easy.
This one's like a chocolate-covered orange: mandarin, dark chocolate, golden syrup and toasted nuts. It uses a sugar-cane process, which is a fully natural and gentle way of removing caffeine without compromising any of the flavour. It's sourced from small farmers in Huila and Tolima, in central Colombia.
So where does this coffee come from?
El Buho ("the owl") is sourced from several small farmers in the Huila and Tolima regions of Colombia. As such, it's a mix of Castillo and and Caturra varietals. The decaffeinating process takes place at the farms in Colombia -- which is a common practice in Colombia and an absolute no-brainer, because sugar cane grows all over the country.
How did we chose it?
This has been our go-to decaf for a while now, and we're in no hurry to change it. It's a little different to roast than our caffeinated beans (we do it in smaller batches) and it looks a little darker. This isn't because it's roasted for longer: it's because the green beans aren't really green at all, but light brown. This is because of the sugar cane process.
How should I make it?
Best for espresso, but it also works for Aeropress or cafetière.
For espresso, we use 18g of coffee for a 36g yield, aiming for 27-30 second extraction.
For anything else, aim for 18g per 250g of water.
