Colombia
El Buho, Decaffeinated
Terroir Best Lot
QUALITY SCORE: 84.50
Cup Notes
Walnut / Lemon / Brown sugar / Dark chocolate
Suggested for espresso and filter
A beautiful coffee, decaffeinated with the natural sugar cane method, so full of flavour that you wouldn't distinguish it from your regular one.
You could enjoy it all day.
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Series
- Specialty
- Producer
- Several small farmers
- Country
- Colombia
- Terroir
- Huila, Tolima
- Altitude
- 1800-1900 masl
- Process
- Classic Washed - Patio Drying
- Arabica cultivar
- Castillo, Caturra, Colombia
- Picked in
- August 2023
- Arrived in
- April 2024
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 23 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 3:30
- Brew strenght:
- 1.39
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 26 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 3:20
- Brew strenght:
- 1,36 tds
THE STORY BEHIND
El Buho (The Owl) is a washed decaffeinated lot, processed with a sugarcane, or Ethyl Acetate, method and sourced from farmers in the Huila and Tolima regions of Colombia.
THE VARIETY
CASTILLO
Castillo is named after the researcher Jamie Castillo, who helped Cenicafe, Colombia’s coffee research centre, develop the varietal in 2005.
Castillo was designed as an improvement on the Colombia variety. It is resistant to leaf rust (roya) and has quickly become the most planted coffee in Colombia. It is high-yield, resistant to leaf rust and other prevalent diseases and its smaller size allows for greater planting density.
CATURRA
Coffea Arabica Caturra is one of the most famous coffee varieties in the world and one of the most cultivated in Colombia. According to the experts, this type of coffee combines its high yields with a good cup quality, a quality that culminates in a very pleasant final flavour. The Caturra variety comes from the Bourbon family and the Bourbon-Tìpica Group, with a single gene mutation that causes the plant to grow smaller.
COLOMBIA
Using Catimor’s HdT x Caturra recipe as a blueprint, Cenicafé first created the Colombia variety as an F5 composite, and released it in 1982.
THE FERMENTATION PROCESS
Ethyl Acetate decaffeination - commonly referred to as '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 only EA and water come into contact with the coffee during decaffeination.
First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity and sealed with a natural wax which has a neutral profile and does not affect the flavour or aroma of the coffee.
This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining its natural structure and characteristics.
