El Búho — Colombia Decaf (Sugarcane Process) Zero caffeine. Full output. El Búho means "the owl" — fitting for a coffee you can drink at 9pm and still sleep like the grid on a windless night. Grown by smallholder farmers in Huila and Tolima, high in the Colombian Andes, then decaffeinated the clever way: the sugarcane (ethyl acetate) process. EA occurs naturally in every coffee cherry — here it's derived from Colombian sugarcane and paired with mountain spring water to gently lift the caffeine out. No harsh solvents, no heat or pressure battering the bean, and none of the flat, cardboard taste decaf got its bad name from. Just Colombian coffee, minus the buzz. Expect a sweet, rounded cup — think caramel, milk chocolate and gentle red fruit — that works as espresso or filter. Most people can't tell it's decaf. That's the point. And like everything we roast, it went through our all-electric Bellwether when the grid was at its greenest. Roasted on wind, decaffeinated with sugarcane. The lowest-energy coffee we make, in every sense. Origin Colombia Subregion Huila and Tolima Processing Washed Plant Species Arabica Variety Castillo, Caturra, Colombia
