Decaf – Atunkaa – Colombia

Description

Atunkaa – Colombia

Siruma started as a company 5 years ago with a goal to work with underserved and developing farming communities concentrating their efforts in Cauca, Caldes, and Tolima. Working with many indigenous communities, Siruma's name comes from the Wayuunaiki language (indigenous people in North Colombia) and means Heaven and Skies. Atunkaa comes from the same language and means sleep and sleepy dreams.

Many off the rack Sugarcane Colombia decafs (bought by importers already decaffeinated) have zero farmer and price traceability and no transparency as to where most of the margin on a 4-5 dollar coffee is made. By tolling our decaf with Descafecol, Siruma and Falcon pay a sustainable price to the Association and farmers, the decaffeinator gets a margin for tolling, Siruma makes a margin, and Falcon makes a margin, with the Association and farmer making the largest percentages of the final price. Atunkaa Sugarcane decaf is sourced from Cauca, Caldes and Tolima from the same partners that our community lots, small farmer blends, and micro lots come from. Purchasing from the same supply chains as our non decaf coffees helps push more volume and revenue to these partners. The results are fully traceable (farmers that contributed to lots as well as farm gate pricing) decaf community lots that score SCA 85-86, pay more to farmers, and are easy to market.

SugarCane Decaf Process
The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee. The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%. The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 70kg bags ready for export.

Try Atunkaa at our coffee shop or order through our website to have it delivered!

Try our other specialty coffee beans!