Region: Jardín, Antioquia Altitude: 1,700 - 2,100 metres above sea level Varietal: Caturra, Castillo, Colombia Process: Washed - Ethyl Acetate Producer: Various smallholder producers Sourcing Partner: Falcon Coffees Asia Familiar and comforting, our seasonal decaffeinated offering is drinkable all day and night. Chosen for its balanced cup profile, each sip offers long-lasting creamy notes of caramel, and hazeulnut, with cinnamon on the finish. Recommended for Espresso machine, automatic drip coffee-maker, stovetop and French Press. Origin Story Atunkaa Sugarcane decaf is sourced from Siruma — a Colombian coffee exporter working with indigenous farming communities in Cauca, Caldas, and Tolima with the same traceability we expect from a non-decaf single origin. The Decaffeination Process Ethyl acetate, a natural component derived from fermented sugarcane, is used to decaffeinate coffees. The process begins when milled green coffee is placed in tanks and steamed to remove the silver skin. The tanks are then filled with hot water to soften and open up the seeds’ cell membranes, ‘loosening’ their caffeine compounds. An ethyl acetate solution is then introduced to the coffee and cycled through several times, with increasingly more caffeine bonding to the chemical compound the longer it is exposed. The process aims to remove as much as 99.9% of the beans’ caffeine. Once this target is achieved, the coffee seeds are gently dehydrated in vacuum dryers, until the desired moisture content of 11% is reached. The slow nature of this process has one key benefit: the coffee’s cell structure is only marginally compromised and sugar is retained, meaning beans remain dense and roast similarly to their non-decaffeinated counterparts.
Whole Beans, Espresso, Stovetop, Aeropress, Pour Over - CAFEC Flower Dripper/V60, Automatic Drip Coffee Maker, Kalita Wave/Clever Dripper/Chemex, French Press, Cold Brew