Colombia Cane Sugar Decaf

All the taste, none of the buzz. Perfect for a late night cuppa or for those who like to take it easy. This one's like a chocolate-covered orange: mandarin, dark chocolate, golden syrup and toasted nuts. It uses a sugar-cane process, which is a fully natural and gentle way of removing caffeine without compromising any of the flavour. It's sourced from small farmers in Huila and Tolima, in central Colombia . So where does this coffee come from? El Buho ("the owl") is sourced from several small farmers in the Huila and Tolima regions of Colombia. As such, it's a mix of Castillo and Caturra varietals. The decaffeinating process takes place at the farms in Colombia -- which is a common practice in Colombia and an absolute no-brainer, because s ugar cane grows all over the country. How did we choose it? This has been our go-to decaf for a while now, and we're in no hurry to change it. It's a little different to roast than our caffeinated beans (we do it in smaller batches) and it looks a little darker. This isn't because it's roasted for longer: it's because the green beans aren't really green at all, but light brown. This is because of the sugar cane process. How should I make it? Best for espresso, but it also works for Aeropress or cafetière. For espresso, we use 18g of coffee for a 36g yield, aiming for 27-30 second extraction. For anything else, aim for 18g per 250g of water.