El Buho (Colombia, Sugarcane decaf)

Our house decaf hails from the highlands of Tolima and Huila, Colombia.

Historically, decaf drinkers have been left disappointed by woody, flat cups of coffee.

This one will change all that — tasting of Dark chocolate, raspberries, and brown sugar. Smooth, sweet, and rich, whether as an espresso or brewing on filter or French press.

The beans are decaffeinated using the sugarcane process: this combines mountain spring water and naturally derived ethyl acetate (EA). EA isn’t anything to worry about — it’s found naturally in coffee cherries (and a bunch of your favourite fruits).

In this decaffeination, the only ingredients are water and EA derived from sugarcane.
The beans are gently steamed to open up, then rinsed with EA to extract the caffeine, before being dried and sealed with a neutral, natural wax to lock in flavour. The result is a decaf that keeps all the character, body, and sweetness intact — minus the buzz.