Proyecto Berruecos
PROYECTO BERRUECOS
Nariño, Colombia
ABOUT THE PRODUCERS
This is the second harvest that we are supporting Proyecto Berruecos in Arboledo, Nariño. Francy Castillo has built an incredible support network for local producers, providing them with a local selling point and access to the specialty market. For many this is the first opportunity to receive fair prices for their specialty grade coffee. In addition to creating an accessible collection point for the parchment coffee, the project focuses on visiting the farms and providing consultation and support to develop specialty coffee practices and improve the quality and yield of their crop.
The broader goals of Proyecto Berruecos focus on all aspects of sustainability in the community through high purchase prices for parchment, environmental preservation and social inclusion and development. This is the kind of grass roots project that makes specialty coffee so special and we are proud to support Francy Castillo and Proyecto Berruecos alongside Jeff Fleming and the team at Apex Coffee Imports.
The following are the farmers that participated in Proyecto Berruecos this year:
Fidencio Gaviria Jurado
Rosa Hortencia Andrade Rengifo
Mavel Del Rocio Erasso Molina
Isaias Alarcon Cordoba
Jose Bolivar Rosero
Wilian Fernando Romero Ordoñez
Ruth Emilia Rodriguez
Americo Lopez Suarez
Jose Bolivar Armero Loaiza
Juan Lopez Gaviria
Wilmer Arley Viveros Ledezma
Segundo Vicente Castro Bolaños
Wilson Orlando Muñoz Martinez
Sigifredo Alarcon Gomez
Onorio Viveros Silva
Maria Luzdary Erazo Viveros
Mariela Del Socorro Rivera Zambrano
Fabio Erminsul Armero Armero
Jose Antonio Montero Guaquez
Edmundo Luna Burbano
Rosa Alba Dominguez Jojoa
Martha Cecilia Lasso Ruiz
Manuel Jesus Cordoba Gomez
Heraldo Martin Bravo Ortiz
Eugenio Antonio Eraso
Agustin Montilla
Anyi Julieth Bastidas Dorado
Yola Maria Estrella Quiroz
Jhon Armando Ledesma
Maurilio Sigifredo Cardenas Gomez
Mariana de Jesus Cardenas Cardenas
Victor Fidencio Cardenas Gomez
ABOUT THE COFFEE
Proyecto Berruecos is a combination of outstanding farms in this area of Nariño, Colombia. Located at very high altitudes ranging from 1800 to 2100 metres above sea level, these farms are ideally located to produce high cup quality. The coffee varieties include caturra, colombia, and castillo, which are all ideal for Colombian cultivation and produce sweet and bright cup profiles.
In Colombia most producers process the coffee down to parchment at the farm. To create a consistent profile for Proyecto Berruecos each contributing farmer follows a consistent two-step fermentation process. First the cherries are hand-harvested when they reach a ripe, wine-like red colour and then sorted through flotation tanks. The best cherries sink and are siphoned off to be processed. The coffee goes through a primary in-cherry fermentation for 70 hours, which increases sweetness and body. The seeds are then depulped and they undergo a secondary fermentation of 50-60 hours before being washed to remove any remaining mucilage. The parchment is then carefully dried in the sun for 14-18 days on tarps or concrete patios, continuously raked to ensure even drying.
The meticulous work of the producers to cultivate, harvest, and process their coffees to the same high standard results in exceptionally clean, sweet, and bright coffee that highlights the terroir of Arboleda, Nariño. We are proud this year to showcase the versatility of Proyecto Berruecos as both espresso and decaf!
Ethyl Acetate is an alcohol solvent derived from sugar cane that removes the caffeine from the coffee before being dried to a stable moisture content for shipping. Francy and her team identify lots that present high acidity to be sent for decaffeination. The decaffeination process in addition to removing the caffeine can soften the intensity of the acidity, bringing these bright lots into better balance resulting in a decaffeinated coffee that maintains the cup qualities of the varietal and terroir.
ESPRESSO PROFILE
toffee, candied lemon, oolong
The espresso roast presents a sweet and pleasant citrus acidity, like candied meyer lemon. What’s most prominent in the cup is a deep toffee sweetness with a pleasant finish of oolong tea. This translates to a rich and coating mouthfeel. The finish is long, smooth and sweet, with an aftertaste of vanilla wafer.
DECAF PROFILE
orange, milk chocolate, stone fruit
The decaf presents a rich coating espresso that has a complex citrus and stone fruit acidity, like orange and plum. This is supported by a milk chocolate and toffee sweetness. As a filter coffee, the brew is delicate and clean, showcasing the quality of the coffee cultivation and processing by the Proyecto Berruecos producers.
FILTER PROFILE
citrus, wildflower honey, toffee
This filter roast presents a balanced and pleasant citrus acidity, like meyer lemon. What’s most prominent in the cup is a deep and complex sweetness that reminds us of wildflower honey and toffee. This translates to a rich and coating mouthfeel. The finish is long, smooth and sweet, with an aftertaste of vanilla wafer.
