Projet Berruecos

This project is directed by Francy Castillo, who collects parchment from local producers in Arboleda Berruecos and San Lorenzo, located in the Narino region. The goal of this project is to support local farmers by providing guidance on improved practices and equipping them with tools to achieve speciality coffee market quality and sustainability on a daily basis. This project supports the growth of coffee producers in a more sustainable manner, fostering a sense of community and competitiveness, with a special focus on young and female producers.

Coffee from this region is usually described as having a vivid acidity, floral notes and balanced body. Coffee grows between 1,500 and 2,000 meters in this region, which enhances flavour complexity through the slow maturation of beans. Beans are carefully picked once they reach a certain colour and are then sorted by flotation. After an intial 70 hours of fermentation with the whole cherry, the beans are depulped and sent through another fermentation for 50 to 60 hours with the mucilage. The beans are then washed and dried for 14 to 18 days.

We find this coffee to be the perfect balance of a smooth and sweet espresso with notes of chocolate and dates.