Atunkaa Decaf, Colombia

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Funky
  20

Region: Antioquia Producer: SmallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Altitude: 1700 - 2100 MASL Process: Sugarcane DecafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., Colombia, CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Black Tea, Plum, Caramel About Atunkaa Decaf, Atunkaa Decaf is a fine example of specialty decaffeinated coffee that does not compromise on quality or transparency. What distinguishes Atunkaa is that the entire value chain, from growing to decaffeination and export, remains in Colombia. Traditionally, processed coffee has often been transported across neighbouring countries, and sometimes even halfway around the world, to be treated in specialised facilities, a process that can degrade freshness and quality integrity. In the early days of sourcing decaf, it was not unusual for coffee to be one or two harvests past by the time it reached the retail shelf. With Atunkaa, more economic value is created at origin while supporting traceable, high-quality coffee. The name “Atunkaa” is derived from the Wayuunaiki language, spoken by Indigenous communities in northern Colombia, and means to sleep or rest. This coffee comes to us through exporter Siruma Coffee, whose goal is to work with underserved farming communities. Siruma sources from multiple smallholders in Cauca, Caldas, Antioquia and Tolima, where farms reach altitudes of up to 2,100 metres above sea level. A wide range of varieties is planted, with this lot being a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of Castillo, Colombia and Caturra. Siruma works closely with many Indigenous communities that regularly supply community lots, small-farmer blends and micro lots, coffees that we have featured in our roster before. Their focus is on long-term relationships, quality improvement and transparent trade. Beyond purchasing coffee from smallholders, Siruma also provides support in agronomy, quality control and logistics, helping producers access international markets. The decaffeination process uses a naturally occurring compound found in sugarcane, ethyl acetate (EA). Sugarcane is a common and widely accessible c