"Atunkaa" in the Wayuu dialect describes the state of sleeping or dreaming. These sugarcane decaf lots are produced by a community of farmers from the regions of Cauca, Caldas & Tolima. They are processed with care to preserve the natural sweetness and complexity of their varieties. The coffee that has been carefully selected by Siruma is composed of an average of 85 growers per lot, where their coffee is fully/wash processed with a fermentation time ranging from 16-19 hours, to then go into parabolic solar dryers that take an average time of 10 days to dry the coffee until target moisture is achieved. The coffee comes from Piendam, Cajibio and Morales, which is commonly known as the Tabletop of Cauca. These towns provide an excellent elevation for coffee of 1,800-2,050masl.
 
Coffee Details
 
Coffee: Colombia Atunkaa Caficauca Decaf
 
Tasting Notes: Chocolate, Cherry
 
Process: Fully washed/Sugar cane decaf
 
Cup Score: 85
 
Variety: Caturra, Castillo, Colombia
 
Altitude: 1800m - 2050m