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Tasting Notes_ Apple, Milk Chocolate, Caramel Origin_ Colombia Process_ Decaf Altitude_ 1700 - 1900msl Varieties_ Castillo, Colombia, Caturra Producer_ Siruma Info "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 & Tolima. They are processed with care to preserve the natural sweetness and complexity of their varieties. The coffee is fully washed with a fermentation time ranging from 16-19 hours. It then goes into parabolic solar dryers that take an average time of 10 days to dry the coffee until target moisture is achieved. The coffee comes from Piendam, Cajibio and Morales, which is commonly known as the Tabletop of Cauca. These towns provide an excellent elevation for coffee of 1,800-2,050masl, with very fertile land and a strong coffee economy.