Colombia IMH Risaralda Decaf

Meaning ‘sleep’ in the indigenous Wayuunaiki language, Colombian 'Atunkaa' decaf lots are some of our favourite for sweet dreams and calm days. We loved the crisp Atunkaa Washed decaf we had earlier this year, and now we get to offer this juicy naturally-processed iteration, replete with sugary notes of Cherry Coke and vanilla. We think it's just the thing for winter's dark evenings. This decaf coffee is from Siruma, one of our key long-term partners in Colombia via our importer Falcon. Siruma was founded six years ago with the mission of partnering with underserved farming communities in Cauca, Caldas, and Tolima. The company's name comes from the Wayuunaiki language and means ‘Heaven and Skies’. Victoria and her Siruma team constantly inspire us by how hard they work to improve both their farmers' coffee and livelihoods, and Falcon are exemplary in how they work with Siruma to promote the stories of everyone involved. It's a win-win relationship that we love being a part of. Atunkaa Decaf showcases Siruma's commitment to transparency and fair prices for farmers. It is sourced from the Central Cauca Association for Peace (ACC) in Piendamó, Cauca. ACC was created by a local farmer who wanted to add value to Castillo coffee and provide stable incomes to help neighbours avoid illicit crops. Central to the cooperative's model is its wet-milling plant, which gives smallholders without their own processing infrastructure a place to deliver cherry and receive a fair price. Because the plant's natural processing capability adds significant value, the cooperative is able to pay growers well for their cherry. On arrival, cherries are classified to determine whether they are directed toward natural or fully washed processing, with the higher-quality cherries reserved for naturals. They then pass through a cleaning stage to remove solid particles, followed by optical sorting that separates under-ripe cherries — routed to the washed process — from the ripest fruit selected for naturals. The natural-process cherries undergo an aerobic stage of 24 to 36 hours before mechanical drying at 35 to 40 degrees Celsius until moisture reaches 10 to 11 percent. Each batch is kept separate and packed in GrainPro to preserve quality. The coffee is decaffeinated by Descafecol using a sustainable sugarcane-based process. By working directly with the mill and decaffeinator, Siruma ensures fair pricing and complete traceability back to the contributing farmers. Elevation: 1700-1900 Meters Above Sea Level Varietal: Castillo, Colombia, Caturra Cup score: 86 Price paid per kg: £11.60 Process: Natural, then Ethyl Acetate/sugarcane decaffeinated

We've been pals with the Batch Baby team for a while now. Tom and Saskia are devoted birders, and it probably comes as no surprise that here at Skylark we are pretty big bird fans too. We spent a lovely day earlier this year visiting the white storks at Knepp together, an amazing rewilding project that we support with some of our profits. Tom brought his camera and took some beautiful pictures that Saskia turned into the design for this special collab bag, and we then went back to the roastery and cupped some delicious coffees. This Sidra from Ángela Rojas in Colombia stood out with its bold rose note and sherbet-like sweetness, perfectly capturing the feeling of a sunny nature walk with friends. Each special edition pink resealable bag contains 200g Ángela Rojas Sidra. Building a sustainable future requires collaboration on many levels. In addition to our usual £1/kg donation, £2 from each bag of 'Bird Baby' sold will go to London Wildlife Trust and their Rewilding East London initiative, a new species recovery project to reintroduce two native species once lost from Britain – beavers and white storks – to restored wetlands at Eastbrookend Country Park, East London. The reintroduction of white storks will be the first project of its kind in the capital. We love sourcing coffees from the talented Luz Ángela Rojas, who left her fast-paced career to return home and rejuvenate her family's Colombian coffee farm. Her passion and dedication to coffee create beautiful results, often with the most stunningly perfumey profiles! You can read a bit more of her story below: Luz Ángela Rojas grew up surrounded by coffee plants, immersed in nature while helping her father with every task the farm required. Her childhood and adolescence were spent amidst the green landscape of the coffee farm, where she learned from a young age the value of hard work in the fields. During a time of coffee crisis, her parents advised her not to stay at the farm. "Study, do something different," they said. The idea was for her to go to university and follow a different path, away from the challenges of the coffee sector and the traditional roles of household duties, looking after children, and maintaining the home. Ángela began a career in healthcare, where she became a head nurse. However, as she advanced in her career and gained professional experience, something was calling her back to her roots: coffee. She began to realise that coffee plants, just like humans, require care and attention to thrive. It was then that Ángela began to reconsider her life. Coffee became part of her dreams, and she saw it not only as a family tradition but as a project that could be reinvented. She decided that her life would not just be about studying and working in the city, but about integrating her knowledge of health and management into the coffee world. She discovered that the principles of administration she had learned could be applied to any business, even to her family’s coffee farm. Ángela worked for two years as a nurse and then five years as an audit leader until the pandemic changed her course. Her administrative job allowed her to work from anywhere, giving her the opportunity to return to the farm and rediscover her purpose. Although her parents insisted she follow her professional career, she reconnected with life on the farm and decided to stay and work alongside her parents. Thus, the new project was born: a family dream that not only seeks to preserve the roots of coffee but to transform, innovate, and make it unique. Ángela is committed to offering differentiated coffees with a wide variety of flavours beginning with quality agronomic work. Her goal is for the coffees to be so exquisite that, without the need for complicated processes, they can captivate the final customers. The project is entirely family-run, and everyone involved is more motivated than ever to continue learning and taking their coffee to new horizons. Ángela, with her experience, dedication, and vision, has transformed the family legacy into a model of innovation within coffee farming, never losing sight of the essence of what it means to work the land and the coffee. Elevation: 1600-1850 Meters Above Sea Level Varietal: Sidra Cup score: 90 Price paid per kg: £24.60 Process: Anaerobic washed First three photos below copyright Tom Sixsmith 2026.

Allergy warning: this coffee was processed using passionfruit juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to passionfruit. Edinson's co-ferments have been such bit hits in the past that we've decided to really go for it and add some new options to the mix. This one has been co-fermented with passionfruit and tastes like the juiciest spiked tropical punch. Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe passionfruit and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Passionfruit Co-Fermented

Allergy warning: this coffee was processed using strawberry juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to strawberries. Edinson's co-ferments have been such bit hits that we've decided to really go for it and add some new options to the mix. This one has been co-fermented with strawberries and tastes like a sweet, tangy strawberry daiquiri. Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe strawberry and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Strawberry Co-Fermented