• Colombia Atunkaa - Sugarcane Natural
  • Colombia Atunkaa - Sugarcane Natural
  • Colombia Atunkaa - Sugarcane Natural
  • Colombia Atunkaa - Sugarcane Natural

Colombia Atunkaa - Sugarcane Natural

This community lot is composed of coffee grown by farmers around the Piendamo town in Cauca and processed natural by... Read More

  • Tasting Notes. Cacao, Cinnamon, Papaya, Cherry, Sweet + Creamy
  • Origin. Piendamo, Colombia
  • Region. Small-scale growers, members of ACC Por La Paz
  • Traceability. Falcon Specialty Coffee
  • Altitude. 1700 - 1900 Meters Above Sea Level
  • Varieties. Mixed, mostly Caturra, Castillo & Colombia
  • Process. Sugar Cane Decaf - Natural
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About Colombia Atunkaa - Sugarcane Natural Coffee

This community lot is composed of coffee grown by farmers around the Piendamo town in Cauca and processed natural by ACC association before being sent for decaffeination to a Descafecol (a de-caffenator company in Colombia). The association’s overall goal is to improve value for growers and provide sustainable income away from illicit crops. Adding a decaf coffee produced and marketed with Siruma further contributes to achieving this goal. The decaffeination process is colloquially named the “sugarcane’ process as it uses a byproduct of sugarcane fermentation (organically existing ethyl acetate) as the decaffeination agent, making it one of the most sustainable decaf processes that also preserves maximum favour.

About Sugar Cane Decaf Process

Also known as E.A. - “ethyl acetate” decaffeination is a natural process that not only maintains great integrity of green-coffee favour, but also allows us to offer a decaffeinated coffee that best supports a vertical supply chain. This is due to the fact that the growing, processing, and even the full decaffeination process all happens at the source in Colombia, meaning all value added by these processes stays within the country of origin and its
communities.

You can find out more about the process at the decaffeination company’s website - Descafecol

How does it work:

1. The washed and dried green coffee is received at the decaffeination plant and it is steamed for approx. 30 minutes. A low-pressure steaming process opens the pores of the coffee, allowing for caffeine extraction.

2. Coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally occurring compound and solvent derived through the fermentation of sugarcane. While submerged in the solvent, E.A. naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine.

3. Once the solvent is saturated, the tank is drained and fresh solution is introduced. This continues for about 8 hours.

4. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low-pressure steaming removes the remaining traces of E.A

5. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, and packaged for export.

Colombia Atunkaa - Sugarcane Natural

Origins
Colombia Atunkaa - Sugarcane Natural

Anserma is located in the western area of the department of Caldas. It is an agricultural center where the cultivation of coffee stands out.

The cooperative started operating in 1967. It has an extensive knowledge and experience in the commercialization of coffee, and the support of the National Federation of Coffee Growers of Colombia and the Departmental Committee of Coffee Growers of Caldas. It operates in the municipalities of: Anserma, Risaralda, San José, Belalcázar and Viterbo. 

Its main purpose is the commercialization of coffee and other agricultural products seeking to promote and improve the economic, social, technical and cultural conditions of the associates, as long as as these are linked to the agricultural activity and especially to the production of coffee in all its areas.

The cooperative has 2,083 associated coffee growers who cultivate excellent quality coffee with dedication and passion. Amongst coffee they also grow crops like sugarcane and bananas to sell for income.

The Cooperative with the new General Manager Luis Miguel have looked to embrace technology and the shift towards specialty coffee production. They have been building temperature controlled areas in the warehouse for looking after the micro lots that the producers deliver. As well as this at the cooperative they have started to experiment with producing naturals for the first time without putting the risk on the producer.

The cooperative invested in a Nuna Coffee drying box that can regulate the temperature and the humidity too dry the coffee to initially create a proof of concept to produce naturals which proved successful.

The cooperative now has a wet mill where they can receive and process cherry from the local producers. The coffee is delivered and is then screened with a new colour sorter for cherry that can screen 16 tons per hour. From here the coffee is then floated and placed into green baskets to rest for 10 - 12 hours.

The coffee is then taken to a mechanical silo where they start to dry it slowly without moving the coffee. Once the moisture has reduced they then begin to move the coffee in the silo's. In total in takes about 100 hours to dry the coffee from start to finish.

The coffee is then packed in grain pro in the parchment and they then mill it to be made ready for export.

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