Colombia Atunkaa Deca

Siruma carefully selects each lot from an average of 85 growers. The coffee is processed using the washed method with fermentation lasting 16–19 hours, followed by approximately 10 days of drying in parabolic solar dryers until the ideal moisture level is reached.

After drying, the decaffeination process begins; for our coffee, the caffeine was removed using the sugar cane method. The process starts by steaming the green coffee beans, which opens their pores to release the caffeine. Subsequently, the beans are repeatedly washed in a natural ethyl acetate solution obtained from the fermentation of sugar cane, which selectively binds to the caffeine while leaving the aromatic oils within the bean. Finally, the coffee is steamed again to remove any remaining solution and gently dried, ensuring the final product retains its natural sweetness and full flavor profile without the use of harsh chemicals.

In the Wayuu dialect, "Atunkaa" describes a state of sleep or dreaming. These sugarcane decaf lots are produced by a community of farmers from the Cauca, Caldas & Tolima regions. They are processed with care to preserve the natural sweetness and complexity of their varieties.

Supplier Caficauca: "Cooperativa de Caficultores del Cauca" – Caficauca – was founded in 1961 to provide growers with fair and easy market access. It currently has over 3,000 members, with an average farm size of 1.6 ha.

The coffee comes from the Piendamó, Cajibío, and Morales areas, commonly known as the Cauca plateau. These towns provide the coffee with an excellent altitude of 1,800–2,050 m.a.s.l., very fertile soil, and a strong coffee economy. However, this robust coffee economy came at a high price; the region has an extensive history of armed conflict beginning in the 1970s, which meant most landowners were forced to grow illegal crops. Coffee served as a parallel economy that was in constant conflict with illegal crops.