Cocoa, Brown Sugar, Berry

Colombia

South-West Cauca, Argelia

Sugarcane (organic)

Light

Typica, Tabi, Caturra, Castilio

Espresso & Filter

Atunkaa means "dreaming" in Wayuu dialect, a language local to Argelia, in Cauca Colombia. In 2020, Siruma Coffee, a female-led exporter, launched a USAID-funded project to support 220 families in 5 associations within Argelia. They helped the families gain access to otherwise out-of-reach markets, earning them 9.5% above average market rates.

The funding project was launched in 2020. Siruma provided technical assistance on the ground with their agronomist educating farmers on pre-and post-harvest techniques. The producers were also trained in sensory analysis of the coffees, how their own coffees taste and the impact of processing on quality allowing them to fully develop this delicate and clean coffee, with all its juicy acidity.

The farmers from these associations all have small 1ha farms and have mix of varieties including Typica, Tabi, Caturra, Castillo and Colombia. Each 1ha farm looks after its own coffee drying and processing before delivering it to their local assosciation. The coffee is then assessed by the Siruma team before being made available for export.

Espresso: 18g dose of coffee to make 50g of espresso in 26-29s. This makes a double shot.

Filter: We like to use French Press for this coffee:

• Place 15g of Medium-Course coffee grounds into the French Press and place it on some scales.
• Start a timer and quickly pour 230g of 90 degree water onto the coffee grounds.
• Using a spoon, gently incorporate any dry spots of coffee that remain into the water.
• Place the lid on top, but don’t press down the plunger.
• After 4 minutes, press the plunger down until it just touches the coffee and very slowly pour the coffee into your cup.

The best recipe for any coffee depends on the equipment, water and preparation being used to make it. We encourage you to experiment and fine tune our suggestions to your preferences.