Colombia Atunkaa decaf

Product detailed description

Region: Piendamó, Cauca
Farm: San Lorenzo
Altitude: 1700-1900 masl
Caffeine removal method: Sugar cane method
Varietal: Blend of varietals

Siruma is a Colombian coffee company founded in 2019 to work with underdeveloped farming communities in Cauca, Caldas and Tolima. The company's name comes from the indigenous Wayuunaiki language and means "sky and sky".

This particular coffee represents Siruma's commitment to transparency and fair prices for farmers. It comes from the Association for Peace in Central Cauca (ACC) in Piendamó in the province of Cauca. ACC was founded by a local farmer who wanted to add more value to the castillo coffee variety and ensure a stable income so that neighbours could avoid using illegal crops.

The coffee is decaffeinated and decaffeination is handled by Descafecol using a sustainable process based on sugar cane. By working directly with the mill and Descafecol, Siruma ensures fair prices and full traceability back to the farmers.

Coffee processing

• The coffee is picked very ripe, so the sugar content is higher
• The coffee cherries are left to float in a channel designed for this purpose, which removes poor quality cherries - those floating on top are picked, as the floating cherries are either overripe or underripe. This ensures that only quality beans are processed further.
• The cherries are transferred to a mechanical silo where the coffee is dried at 28 degrees Celsius for approximately 48 hours until it reaches 20% moisture.
• Wet oxidation process: 24-hour fermentation in sealed bags (similar to GrainPro) containing 25-30 kg of cherries. Fermentation is carried out at ambient temperature, which is approximately 24 degrees Celsius.
• Drying process: The cherries are transferred to the same mechanical silo at 37 degrees Celsius until 15% moisture is reached. The cherries are then moved to a parabolic drying system until 10% moisture is reached.

Caffeine removal using the sugarcane method

• Raw material preparation: the coffee beans are first moistened with steam or water to open up their structure and facilitate caffeine extraction
• Caffeine extraction: The beans are then immersed in a solution containing compounds derived from sugar cane (usually ethyl acetate). Ethyl acetate is a natural compound often derived from sugar cane. It has the ability to selectively bind and extract caffeine from coffee beans. Ethyl acetate reacts with the caffeine in the beans, dissolving the caffeine into this solution. This process takes several hours, during which time the beans are checked periodically to achieve the desired degree of caffeine removal. This process may also be repeated several times until the desired degree of caffeine removal is achieved.
• Solvent removal: After extraction of the caffeine, the beans are thoroughly washed with water. This step is essential to remove the ethyl acetate that is present in the solution along with the caffeine. Sometimes the coffee beans are heated to speed up the evaporation of the remaining ethyl acetate. This process ensures that nothing unwanted remains in the final product. After washing and drying, the coffee beans are checked again to verify that the ethyl acetate has been completely removed and that the beans contain no harmful residues. In addition, it is also verified that the beans have retained their aromatic and flavour characteristics.
• Drying: Finally, the beans are dried to remove any remaining moisture.

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We roast 3 times a week, so your coffee always arrives freshly roasted. We have been roasting our own coffee since 2019 in Silůvky in southern Moravia.