DECAF Atunkaa – Colombia natural
€ 16.81 – € 100.89
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea
PRODUCER
Siruma is a Colombian coffee company founded five years ago to partner with underserved farming communities in Cauca, Caldas, and Tolima. With an emphasis on social aspects and transparency, they primarily collaborate with indigenous communities that cultivate excellent coffee but need its marketing and export assistance. The company’s name comes from the indigenous Wayuunaiki language and means “Heaven and Skies.” Atunkaa, the name of this coffee, comes from the same language, which translates to “sleep and sleepy dreams.”
PROCESSING
Coffee is picked very ripe, so the sugar content is higher. At the beginning of processing, “floaters” are removed in water tanks so that only the best cherries are used for further processing. These are then moved to a mechanical silo where the temperature is 28°C, and for approximately 48 hours, the coffee is dehydrated to 20% moisture content. The next phase is the wet oxidation process: a 24-hour fermentation in sealed 25kg bags (similar to GrainPro). The final step in the process is drying, which occurs in two stages. First, the cherries are moved back to the mechanical silo, where they are dried at 37°C until the moisture content reaches 15%. Finally, they are further dried in parabolic dryers to achieve 10% moisture content. The coffee is decaffeinated by Descafecol using a sustainable sugarcane-based process.
VARIETY
Castillo is the most widespread coffee variety grown in Colombia. It is characterized by high resistance to coffee rust and small bushes, which allows for dense planting. This means a large number of fruits in a relatively small space. Castillo produces coffee with good taste quality and has a significant share in Colombian coffee production.
Caturra is one of the most well-known and widespread coffee varieties. It is a mutation of the Bourbon variety discovered in Brazil. Caturra is known for its high yield and good taste quality. This variety is popular among farmers for its ability to grow quickly and well, which increases harvesting efficiency.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: anaerobic natural
Taste profile: milk chocolate, red apple, oolong
Anaerobic fermentation is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented in plastic bags for 48 hours, and then dried on raised beds for 20 days.
Country: Etiopie
Region: Lalesa, Gebed
Station: Lalesa Site
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: natural
Taste: Blueberries, lemon, cheesecake
On farms in the Lalesa area, coffee grows under the shade of massive Ensete banana trees, whose pulp is used to make the traditional dish Kocho (Kočo). The leaves, up to a meter wide and two meters long, are used for wrapping food, but most importantly, they provide excellent shade for the coffee plants. Growing in a shaded environment is ideal for coffee trees, as it enhances the quality of the coffee and positively impacts the environment.
Country: Brazil
Region: Tres Pontas, Sul de Minas
Processing station: Rancho Grande
Altitude: 950 m.a.s.l.
Variety: Topazio
Processing: anaerobic natural
Taste profile: dates, Baileys, lemon grass
Brazil is generally considered a country where coffee tastes are conservative and even boring for some; it certainly does not include the coffee from Rancho Grande farm and their Manga Larga project. In the cup, you can find extraordinary tastes rarely found in Brazilian coffee, such as tones of dates, Baileys, and lemon grass.
Country: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
Taste profile: Chamomile tea with lemon, and hazelnut cream
This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed by Coffee Gardens. The coffee company has a station below the mountain where most farmers live; they know all of them in person. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day.
Country: Guatemala
Farm: Peña Roja
Varietal: Caturra, Bourbon
Processing: Anaerobic natural
Taste:
Country: Guatemala
Region: Huehuetenango
Farm: Piedra Azul
Altitude: 1500 – 1800 m. a. s. l.
Varietal: Caturra, Bourbon
Processing: Washed
Taste:
Country: Ethiopia
Region: Gedeb
Station: Chelbesa
Altitude: 2150 – 2200 m. a. s. l.
Varietal: Heirloom
Processing: washed – dry fermentation
Taste: Jasmine, honeydew, bergamot
You can read below about how a truck driver became a coffee farmer. But more importantly, you can taste the excellent coffee produced by his son, Josias Cardoso. Look forward to a light and creamy Brazil with fresh fruity tones and the sweetness of Nutella.
Country: Brazil
Region: Minas Gerais, Ilicínea
Farm: Comunidade Urtiga
Altitude: 1000 m.a.s.l.
Variety: Arara
Processing: natural
Taste profile: nutella, apple, Baileys, lemon grass
You can read below about how a truck driver became a coffee farmer. But more importantly, you can taste the excellent coffee produced by his son, Josias Cardoso. Look forward to a light and creamy Brazil with fresh fruity tones and the sweetness of Nutella.
Country: Guatemala
Region: Huehuetenango
Farm: Piedra Azul
Altitude: 1500 – 1800 m. a. s. l.
Varietal: Caturra, Bourbon
Processing: Washed
Taste:
Country: Kenya
Region: Kiriaini, Muranga
Station: Kiriaini
Altitude: 1700 m. a. s. l.
Varietal: SL 28, SL 34
Processing: washed
Taste: Vanilla, lime, rhubarb pie
Country: Kenya
Region: Karatina, Nyeri
Station: Gatomboya
Altitude: 1700 m. a. s. l.
Varietal: SL 28, SL 34, Ruiru 11, Batian
Processing: washed
Taste:Currant cake, rowanberries, cranberries
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.