Specialty Coffee Colombia Atunkaa - Decaffeinated

Atunkaa, which means "peaceful dreams," is the decaffeinated coffee that makes no compromises. Thanks to the natural Sugarcane method, it preserves the original bean's sweetness intact. An ethical and traceable coffee from Cauca that surprises with enveloping notes of Panela sugar, dried mango, and spices. Perfect for any time of the day.

Why is it different? Sweetness is the absolute protagonist. Thanks to the natural Sugarcane (E.A.) method, which uses a sugarcane derivative to gently extract caffeine, the bean's structure is preserved. The result in the cup is surprising: a full body with sweet notes of panela sugar, exotic hints of dried mango, and a pleasantly spicy finish.

Ethical and Traceable Choosing Atunkaa means supporting a project with real impact. Produced in collaboration with Coficauca and imported by Siruma, this coffee guarantees traceability and a fair price to small producers, the same ones who grow our best conventional lots.

Enjoy a sweet, clean, and vibrant espresso or filter coffee at any time of the day.

FARMGATE PRICE

FARMGATE PRICE: €8.23 (paid directly to the farmer)

The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find. 
The Farmgate price must then be added to the following costs before reaching the roastery: 

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transport costs 

SENSORY DESCRIPTION

GCB Score: 85.00 points out of 100

Sensory profile: Sweet and lingering

Aromatic Notes: Panela Sugar, dried mango, spices

Taste & Body: Sweet and persistent, medium-low acidity

 TECHNICAL DESCRIPTION

FULL DESCRIPTION

The History and Mission of Siruma

Siruma was founded as a company 5 years ago with the goal of working with disadvantaged and developing agricultural communities, focusing its efforts in the regions of Cauca, Caldas, and Tolima. Collaborating with many indigenous communities, Siruma chose a name derived from the Wayuunaiki language (indigenous people of northern Colombia) meaning "Paradise and Skies." Also, Atunkaa comes from the same language and means "sleep and peaceful dreams."

Traceability and Economic Model

Many generic Colombian "Sugarcane" decaffeinated coffees (purchased from importers already decaffeinated) have zero traceability regarding the farmer and the price, and no transparency on where most of the margin on a $4-5 coffee is made. Through third-party processing (tolling) of our decaf with Descafecol, Siruma and Falcon pay a sustainable price to the Association and the farmers: the decaffeinator gets a margin for processing, Siruma gets a margin, and Falcon gets a margin, while the Association and the farmer earn the largest percentages of the final price.

Atunkaa Sugarcane decaf comes from Cauca, Caldas, and Tolima, from the same partners who supply our community lots, small farmer blends, and micro-lots. Purchasing from the same supply chains as our non-decaf coffees helps channel greater volumes and revenues to these partners. The result is fully traceable decaf community lots (both for the farmers who contributed to the lots and for the farmgate price), which score 85-86 on the SCA scale, pay farmers better, and are easy to market.

The "Sugarcane" Process (Ethyl Acetate)

The decaffeination method used for Atunkaa is a natural process that leverages the abundance of sugarcane in Colombia. Here's how it happens:

1. Creation of the Natural Solvent: The process begins with the fermentation of molasses derived from sugarcane to produce ethanol. This is mixed with acetic acid to create Ethyl Acetate (E.A.), a natural compound also found in ripe fruit (such as bananas and blackberries).

2. Preparation (Steaming): The green coffee is subjected to low-pressure steam. This step opens the pores of the beans and increases their moisture content, preparing them for caffeine extraction.

3. Extraction: The beans are immersed in a bath of E.A., which circulates through the coffee. Ethyl Acetate acts like a magnet: it selectively binds to caffeine molecules (specifically to chlorogenic acid salts) extracting them from the bean. This washing is repeated until almost all the caffeine has been removed.

4. Cleaning: Once extraction is complete, the coffee is steamed again at low pressure. Since Ethyl Acetate has a very low boiling point (around 77°C), the steam easily removes any residual traces of the solvent.

5. Drying and Polishing: Finally, the coffee is dried until it reaches the ideal moisture level for export (10-12%) and a natural wax (Carnauba) is applied or it is simply polished to protect the bean.

Why choose this method? Unlike other more aggressive chemical processes, the Sugarcane method avoids excessive heat or high pressure, preserving the cellular structure of the bean. This allows it to maintain a bright acidity and often adds a pleasant sweet and fruity note to the final cup.