--- title: Colombia date: 2025-10-30T09:13:00+01:00 author: admin canonical_url: "https://ryeisland.com/en/products/colombia-el-buho" section: Products --- - [Home](https://ryeisland.com/en/) - [Products](https://ryeisland.com/en/products) - [Coffee](https://ryeisland.com/en/products/coffees) - Colombia # Colombia El Buho ![taste](/assets/images/carbon_taste.png) Taste green apple, pear, toffee ![flag](/assets/images/mynaui_flag.png) Country of origin Colombia ![pictogram](/assets/images/extract.png) Extraction method Suitable for all types of coffee preparation [BREW GUIDE ](#brewing-guide) ![Columbia El Buho Decaf](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeHero/Columbia_El-Buho_Decaf.png) ![shadow](/assets/images/product-img-shadow.png) El Buho ![El Buho](https://ryeisland.com//assets/uploads/_transforms/other/_productHeroMark/El-Buho.png) Available packages 250g 1000g ![El Buho](https://ryeisland.com//assets/uploads/_transforms/other/_h90/El-Buho.png) Price for 250g 13.00 € Price for 500g 24.00 € Price for 1000g 46.00 € ![icon](/assets/images/coffee-bean.png) Coffee bean variety Castillo, Caturra, Colombia ![icon](/assets/images/coffee-method.png) Processing method Washed ![icon](/assets/images/drying.png) Drying method Mechanical drying ![flame](/assets/images/solar_fire-outline.png) Roast Level medium-light ![icon](/assets/images/coffee-style.png) Coffee style Decaffeinated ## Origin, Farm & Roastery ![Hands that are picking coffee beans from coffee tree](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeOrigin/hands-that-are-picking-coffee-beans-from-coffee-tree_2025-12-19-192701_friw.jpg) ![icon](/assets/images/region.png) Region Huila and Tolima ![icon](/assets/images/date.png) Coffee harvest 2025 ![icon](/assets/images/product/altitude-outline.svg) Altitude 1400-1900 m n. m. Farm ### The place where the story begins The Sugarcane Decaf method is currently one of the gentlest ways to prepare decaffeinated coffee while preserving its flavor. Sugarcane is grown on a large scale in Colombia, and ethyl acetate is extracted from it. The process is simple: sugarcane molasses is fermented into ethanol, which is then combined with acetic acid to form ethyl acetate. The green beans are first moistened and gently steamed to open up their structure. They are then rinsed with a solution of ethyl acetate, which selectively binds to the caffeine. After several cycles, the beans are thoroughly rinsed with water, the remaining solvent is gently evaporated, and they are dried. The result is coffee with minimal caffeine content that retains its natural sweetness and clean flavor profile. In practice, this means decaf that tastes full-bodied and without compromise. ![56849](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/56849.jpg) Transport ### Journey Across the Ocean After processing, the beans are shipped via our importer, Covoya, to Hamburg, Germany, where they undergo thorough quality control, sorting, and preparation for roasting. Covoya builds on strong relationships throughout the entire supply chain—from producers in the country of origin to roasters in Europe—with the goal of turning every coffee story into a success story. Thanks to this care and transparent collaboration, only lots that meet our flavor profile and high standards make it to our roastery. Quality is also overseen by Covoya’s European team in Liverpool and Geneva, which ensures a consistent result in the cup. ![San francisco ca may 11 cargo ship pass by san francisco bay fog may 11 2014 san francisco sf is most densely settled large city california second most us](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/san-francisco-ca-may-11-cargo-ship-pass-by-san-francisco-bay-fog-may-11-2014-san-francisco-sf-is-most-densely-settled-large-city-california-second-most-us.jpg) Rye Island Roastery ### where coffee comes to life In Dunajská Streda, this coffee enters its final—but crucial—stage: **roasting at Rye Island Roastery**. We roast each lot with dedication and respect for the farmer’s work: we test profiles, roast in smaller batches, and monitor every step to draw out **the maximum flavor, sweetness, and complexity** from the beans. We make sure that the coffee that reaches your cup is of the **highest possible quality**—a true reflection of the journey that began on a farm in Colombia and culminated in our roastery on Rye Island. ![Roastery 37](https://ryeisland.com//assets/uploads/_transforms/farm/_crop800x400/roastery-37.jpg) Design ### Which connects the farm and the roastery ![Porkolo aug27 23](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeOrigin/porkolo_aug27-23.jpg) In each of our designs, we seek to connect the coffee’s origins with us, Rye Island Roastery—the place where carefully selected beans are transformed into the final product. For us, design is more than just packaging. It’s a visual narrative of the coffee’s journey, which has traveled a long way from the farmer to your cup. The waves on the label symbolize the Danube and its tributaries, which crisscross Žitný ostrov—a land of water, wind, and constant movement. You can feel that same rhythm when pouring water over the coffee. The icon on the packaging references Colombia and, out of respect for its origins, embodies the power of local symbols. The jaguar reigns over both day and night. Similarly, our decaf coffee strikes a balance between enjoyment and tranquility, so you can savor it even late at night without compromising on flavor. Together, these elements create a connection between Colombia and Slovakia—between the place where coffee is born and the place where it transforms into an experience in a cup. ## BREW GUIDE ### Choose the method: ### OVERVIEW **The Hario Switch is a harmonious blend of two worlds—immersion and drip brewing.** **One moment, it allows the coffee to steep freely; the next, it lets it pass through the filter, revealing both the purity and depth of its flavor. A simple principle, a precise result.** ### RECIPE - 13 g of coffee – medium to medium-coarse grind - 200 g of water – 92 °C - 0:00 – Pour in 100 g of water with the valve open - 1:00 – open the valve and pour 50 g in a circular pattern and 50 g into the center - Total extraction time: 2:00–2:45 ### OVERVIEW **Origami is filtered coffee as a small daily ritual.** **Thanks to the dripper’s shape and the distinctive “petals” of the grooves, you can control the flow rate, sweetness, and purity of the flavor.** **All you need is a paper filter and a few precise pours, and this simple recipe will yield coffee that tastes like a little “hand-brewed” experience from a coffee shop.** ### RECIPE - 15 g of coffee – medium to medium-coarse grind - 250 g of water – 92 °C - 0:00 – Pour in 50 g of water using a circular motion - 1:00–1:10 – Pour 100 g more slowly and 100 g more quickly into the center using a circular motion - Total extraction time: 1:50–2:30 ### OVERVIEW **A short ritual that rewards precision. Once you’ve mastered the dose, grind, and extraction, the sweetness, body, and clarity of the flavor profile will shine through in your cup. A simple principle, a precise result.** ### RECIPE - Preheat both the portafilter and the cup. - Weigh out 18.3 g and grind to 85 μm. - Make the bed. - Press it flat. Clean the edge of the basket. - Extract at 93.5 °C. Target time: 26 s. - Stop at 44 to 46 g. - Enjoy it after letting it cool for a short while. Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min ### READY TO BREW? 0:00 Pour 100 g of water with the valve open 1:00 Open the valve and pour 50 g in a circular pattern and 50 g into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min ### READY TO BREW? 0:00 Pour 50 g of water using a circular motion 1:00 Using a circular motion, pour 100 g more slowly and 100 g more quickly into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s ### READY TO BREW? 0:00 Start the extraction 0:26 Flag at 44g 1:00 Enjoy it after letting it cool for a short while 0:00 ## Stay in the loop New coffees, limited lots and early access. 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