Proyecto Berruecos Decaf EA

Nariño, located in the Andes mountain range, is a mountainous department with diverse landscapes, ranging from the high Andean plateaus to tropical forests and Pacific Ocean beaches. Its volcanic soils, rich in minerals from the eruptions of the Galeras volcano, are essential to the exceptional quality of the coffee grown in the region. Today, coffee from Nariño is not only a local economic pillar but also a key player in the global reputation of Colombian coffee.

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.

In the cup you’ll find juicy notes of berries and red plum, balanced by the smooth sweetness of milk chocolate. A comforting and expressive decaf, especially suited for espresso.