Atunkaa Washed Sugarcane Decaf

Collected from small- and medium-scale family farmers in Antioquia, an area located within the Western Andes that's regarded as one of Colombia's hidden gems. The mountainous terrain creates diverse microclimates, high altitudes foster slow bean maturation, and fertile volcanic soils produce complex and elegant coffees.

Cherry is hand picked every 15-18 days to ensure only perfectly ripe cherries are collected. On the same afternoon, cherries are floated and defects are removed. They're then pulped and left to ferment in mucilage in open tanks for 15-18hrs. Finally, the beans are washed twice and dried until they reach 10% moisture. They are then sent to Descafecol for decaffeination where each batch of coffee is independently processed without the use of chemicals.