Region: Finca Las Flores and El Divisio, Huila
Variety: Mixed
Process: Natural, Sugar Cane Decaf
Altitude: 1700-1900m
Notes: Cherry, baked apple, maple syrup

The Atunkaa Natural Sugarcane Decaf showcases Siruma's commitment to transparency and fair prices for farmers. It is sourced from the Central Cauca Association for Peace in Piendamó, Cauca. ACC was created by a local farmer who wanted to add value to Castillo coffee and provide stable income so neighbours would avoid illicit crops.

The coffee is decaffeinated by Descafecol using a sustainable sugarcane-based process. By working directly with the mill and decaffeinator, Siruma ensures fair pricing and complete traceability back to the contributing farmers.

1) Coffee is picked very ripe so the sugar content is higher.

2) Floating process: Floaters are removed to have only the good stuff for processing.

3) The cherries are moved to a mechanical silo for approximately 48 hours at 28 degrees Celsius to dehydrate the coffee until 20% moisture is reached

4) Humid oxidation process: 24 hour fermentation in sealed bags (similar to GrainPro) at ambient temperature (approximately 24 degrees Celsius). This is done in bags of 25-30kg of cherry.

5) Drying process: The cherries are moved to the same mechanical silo at 37 degrees Celsius until 15% moisture is reached.

6) Drying process 2: The cherries are moved to a parabolic drying system until 10% moisture is reached.