Our last posting day for delivery before Christmas is Tuesday 19th December.
Decaffeinated coffee

Indigenous smallholders

Atunkaa is produced by several indigenous smallholder farmers in Piendamo in the Cauca region of Colombia. The farmers all belong to the Central Cauca Association for Peace (ACC).

The Process

Ethyl Acetate decaffeination – commonly called ‘sugarcane’ method – is a process which combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many other fruits and vegetables). The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element which comes into contact with the coffee.  First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity and sealed with a natural wax which has a neutral profile which does not affect the flavour or aroma of the coffee. This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean. All of our coffee is packed in natural kraft compostable bags which are made with certified materials meeting the EU standard EU13432.

Atunkaa Sugarcane Decaffeinated


Indigenous smallholders

Cherry | Cinnamon | Papaya | Cacao & Cream finish


Roasters Notes: Atunkaa is produced using the sugarcane decaffeination process is proving to be a real winner with our customers. This decaf. scores 84.5 which is remarkably high for a decaf.


Indigenous smallholders




1,700 to 1,900 MASL


Natural (Sugarcane)

Roast Level

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