Atunkaa Decaf, Colombia

Region: Antioquia
Producer: Smallholders
Altitude: 1700 - 2100
MASL Process: Sugarcane Decaf
Variety: Castillo, Colombia, Caturra

Tasting Notes: 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 blend 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 crop in Colombia, making this a sustainable, localised solution. After the coffee has been processed, it is sent to the decaffeination facility, where it is moistened with water and circulated with ethyl acetate. The EA binds to the caffeine and extracts it from the coffee while leaving most flavours and nutrients intact. Once the desired caffeine level is reached, the coffee is quickly steamed to remove any ethyl acetate residue before drying and export.

The ability to purchase decaf lots from the same supply chains as regular coffees helps secure larger volumes and greater revenue for producers. This results in a fully traceable decaf community lot that can grade well, increase income for farmers, is made easily accessible to the market, and most importantly still offer the flavour potential of the coffee.