The Project

El Buho (The Owl) is a specialized regional project bringing together high-altitude smallholders from Huila and Tolima. By pooling lots from these renowned regions, the project achieves a profile that is consistently clean and vibrant, providing a high-quality canvas for the decaffeination process.

Region

Huila and Tolima represent the heart of Colombian specialty coffee. The intersection of the Andean ranges here creates diverse microclimates and volcanic soil profiles. These specific lots are selected for their inherent sweetness and structural acidity, ensuring the coffee retains its "soul" even after the caffeine is removed.

Variety

This lot is a blend of Caturra, Castillo, and Colombia varieties—the workhorses of Colombian specialty. When grown at high altitudes, these cultivars produce a dense, sugar-rich cherry that responds exceptionally well to the washing process and subsequent decaffeination.

Process

Decaffeinated via the natural Sugarcane (Ethyl Acetate) method. Using a solvent derived from fermenting local sugarcane, the caffeine is gently bonded and removed without high heat or pressure. This preserves the cellular structure of the bean, locking in the native acidity and sweetness that water-based methods often strip away.