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Description

Atunkaa Washed Sugarcane DecafCollected from 18 growers in the Argelia region of Cauca, Colombia. The processing in this region has been standardised by agronomists at Siruma in order to help growers improve their coffee quality. Coffee is hand picked every 15 18 days to ensure only ripe cherries are collected. On the same afternoon, the coffee undergoes floating to wash away impurities and remove defective cherries. Cherries are pulped and left to ferment in mucilage in open

Due to subtle differences in location and microclimate

Luis “Wicho” Valdés III is the third-generation producer of Finca Santa Isabel

After selection and depulping

the cherries are dried

Cherries are brought to the Arbegona washing station to undergo natural processing

liquid extracted from the coffee pulp is collected and added to the coffee

To achieve the desired fruity flavour profile

After handpicking

this coffee is pulped and fermented for 36 hours

where many of the farmers live

Perfectly situated at the foothills of Mt

Every kilogram of parchment coffee passes through her hands and under her careful supervision