Golden Syrup | Toasted Nuts | Lemonade
Colombia EA Decaffeinated
El Buho Excelso
Roast Level
Light
Medium
Dark
Process
Washed EA Sugercane
Roast Profile
Medium light for all brewing methods
Origin
Colombia
Traceability
Decaffeinated at source
Coffee Variety
Castillo, Caturra, Colombia
Harvest Period
January - July
Altitude
1,000 - 1,300
COLOMBIA EL BUHO EXCELSO
Tasting Notes: Toasted Nuts | Golden Syrup | Lemonade
Process: Washed, Ethyl Acetate (EA) Decaffeination
Region: Huila & Tolima, Colombia
Altitude: 1000 - 1300m
Varietal: Caturra, Castillo, Colombia
Traceability: Decaffeinated at source
Harvest Period: January -July
Roast Profile: Medium - Light
THE PRODUCER
El Buho is sourced from exceptional coffee farms in the Huila and Tolima regions of Colombia. These farms are known for their fertile soils and high-altitude conditions, producing coffees with clarity, sweetness, and balance. While this decaf is carefully selected for consistency across lots, the farms maintain a strong focus on sustainable cultivation and quality practices.
THE COFFEE
El Buho is a naturally decaffeinated Colombian coffee that preserves the structure and flavor of the original lot. Roasted to a medium-light profile, it delivers a smooth cup with delicate notes of toasted nuts, golden syrup, and a refreshing hint of lemonade. This coffee is versatile, suitable for filter or espresso preparation, and offers a clean, satisfying decaf experience.
THE REGION - HUILA & TOLIMA
Huila and Tolima are iconic coffee-producing regions in Colombia. Their high-altitude terrain, fertile volcanic soils, and consistent rainfall create ideal conditions for growing arabica coffee. Coffees from these regions are known for clarity, sweetness, and balanced profiles, making them a benchmark for Colombian specialty coffees.
THE PROCESS
El Buho is decaffeinated using the Ethyl Acetate (EA) method, a natural process also known as sugarcane decaffeination. Beans are first steamed to open their pores and then rinsed with Ethyl Acetate, a naturally occurring compound found in coffee cherries and various fruits and vegetables. The EA used in this process is derived from sugarcane, making it a sustainable and chemical-free approach. After caffeine extraction, the beans are dried to 10-12 percent moisture and sealed with natural wax to preserve flavor and aroma without affecting taste. This gentle process maintains the coffee’s structure and distinctive characteristics, producing a smooth, clean cup without excessive heat or pressure.
IN THE CUP
A smooth and balanced decaf with notes of toasted nuts, golden syrup, and a light hint of lemonade. The cup has a clean structure and gentle sweetness, delivering a satisfying and characterful decaf coffee experience.
