If you are looking for decaffeinated coffee that retains its complexity and sweetness even in espresso form, Atunkaa Decaf from the Czech roaster Beansmith's will not disappoint you. This time, the roaster approached each lot individually and prepared a version specifically for espresso, resulting in a cup with a rich, syrupy texture, harmoniously balanced and with clearly articulated flavors. At first taste, you will notice the pleasant fruity component of kumquat, which gradually develops into the sweetness of milk caramel and ends with a subtle aftertaste of black tea.
The coffee beans come from the Colombian company Siruma, which was founded five years ago with the aim of supporting less developed agricultural communities in Cauca, Caldas, and Tolima. The company's name comes from the indigenous Wayuunaiki language and means "sky and heavens." Lot Atunkaa Decaf is grown as part of the Association for Peace in Central Cauca (ACC) in Piendamó, where farmers grow the Castillo variety and work together on sustainable and transparent cultivation to ensure a stable income.
The preparation process begins with classic washed processing, followed by decaffeination with sugar cane. The coffee is first steamed at low pressure to remove the parchment, then soaked in water for optimal caffeine hydrolysis. The extract obtained from the fermentation of sugar cane is added to the beans, and after several rinses with natural ethyl acetate solvent, the beans are cleaned with steam pressure and then dried in vacuum drums. The result is a full-bodied coffee with a delicate sweetness and fruity notes that retains its purity and depth of flavor even without caffeine.
- Altitude: 1,700–1,900 m above sea level.