COLOMBIA BERRUECOS DECAF

caramel, plum, nougat

Region: Nariño
Farm: Various
Varietal: Mixed
Process: Washed, Ethyl Acetate Decaf
Altitude: 1800 - 2100 Meters

Francy Castillo oversees the Berruecos Project, which consolidates parchment from small producers at her collection point, giving remote producers access to the specialty coffee market and enabling them to earn premium prices. The project focuses on supporting coffee producers in Arboleda Berruecos and San Lorenzo, Nariño, by visiting their farms to assess community needs, providing technical assistance on specialty coffee practices, and offering tools and resources for daily fieldwork. The aim is to promote the sustainable development of the coffee industry, enhancing quality, environmental preservation, inclusion, and competitiveness to benefit producers, youth, and women in the community.

The decaffeination process takes place at the Descafecol in Colombia. EA decaffeination is a method that uses ethyl acetate, a naturally occurring compound found in fruits like apples, to decaffeinate coffee beans. In this process, the beans are soaked in ethyl acetate, which binds to the caffeine molecules and helps remove them. This method is often considered gentler on the beans and is sometimes called the "natural" decaffeination process because ethyl acetate is a naturally derived substance. Therefore, "washed decaf EA" coffee refers to beans that have undergone the washed processing method and then been decaffeinated using the ethyl acetate process. This combination results in a decaffeinated coffee that retains much of its original flavor profile, with a clean, bright taste.