Location: Huila and Tolima
Cultivar: Castillo, Caturra, Colombia
Process: Washed, Sugarcane (EA) decaffeinated
Altitude: 1200 - 1700 masl
Taste Notes: Toasted nuts, golden syrup, lemonadeBest Brewed: All brew methods
Roaster Notes: This is a firm favourite of ours - you'll hardly even notice that it's decaf! It's smooth like golden syrup, bright like citrus and a little warming like toasted nuts. I'm really enjoying it as a black filter coffee, but it makes a delicious espresso based coffee too - black or in milk based drinks.
Colombia Decaf - El Buho
El Buho translates to "The Owl" which I think it's nicely appropriate for decaf! The coffee itself is sourced from multiple farmers around the region of Huila and Tolima.
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). The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element which comes into contact with the coffee.
