"atunkaa" in the wayuu dialect describes the state of sleeping or dreaming. these sugarcane decaf lots are produced by our community of farmers from the regions of cauca, caldas and tolima. they are processed with care to preserve the natural sweetness and complexity of their varieties. this method, known as the sugarcane ethyl acetate process, is considered one of the most gentle forms of decaffeination, as it uses a natural compound derived from fermented sugarcane. it helps maintain clarity, balance and the original character of the beans, which is why colombian sugarcane decaf has become one of the most respected decaf profiles worldwide.
 
caficauca supplier: the "cooperativa de caficultores del cauca" – caficauca – was created in 1961 with the purpose of providing fair and easy market access for growers. it currently has over 3,000 associates, with the average farm size of 1.6ha. the cooperative has played an important role in improving agricultural education, offering technical support and stabilising prices for smallholders. many of these growers rely on coffee as their main source of income, and the cooperative has helped strengthen resilience in a region marked by long periods of instability.
 
the regional the coffee that has been carefully selected by siruma is composed of an average of 85 growers per lot, where their coffee is fully wash processed with a fermentation time ranging from 16 to 19 hours, to then go into parabolic solar dryers that take an average time of 10 days to dry the coffee until target moisture is achieved. these solar dryers are widely used in colombia’s highland regions because they allow slow, even drying even in unpredictable weather, protecting the beans from excessive heat and humidity.
 
the coffee comes from piendamó, cajibío and morales, which is commonly known as the tabletop of cauca. these towns provide an excellent elevation for coffee of 1,800 to 2,050masl, with very fertile land and a strong coffee economy. the volcanic soils here are rich in minerals and help produce vibrant acidity and sweetness in the cup. however, this strong coffee economy has come at a big expense; this area has a big history of armed conflict that started in the 1970s, implying most land owners were forced to plant illicit crops. coffee has been a parallel economy that has been in a constant clash with the illicit crops. in recent years, community-led programmes and cooperatives like caficauca have helped farmers return to legal, sustainable agriculture, making coffee not just a livelihood but part of regional recovery and cultural identity.