Producers: Various  small producers led by Francy Castillo
Varieties: Mixed
Process: Washed Decaf EA
Region: Nariño, Arboleda
Altitude: 1800-2100 masl
Fermentation Time: 70h in-cherry / 60-70h pulped
Drying Method: Patios
Drying Time: 14-18 days
 
Francy Castillo, a familiar name here at SxF as we have worked for many seasons already with her Geisha variety at her El Uberrimo farm, leads the Berruecos Project, uniting parchment from small-scale producers in Nariño. This initiative connects remote farmers to the specialty market, securing premium prices while providing farm visits, technical support, and essential resources. The operations comes with great risks of violence and robbery, but nothing stops Francy's passion to bring a better future to her fellow villagers! By focusing on quality, sustainability, and inclusion, the project enhances competitiveness and environmental preservation, benefiting producers, including women and youth, in the community. Francy has been an inspiring woman leader in her community, and she strove to finance the building of a road to allow for easier transporting of coffees, rather than her carrying burlap bags on her back to travel on foot for miles, multiple times a day.
 
The Processing:
Each producer in this blend follows a two-step fermentation process to ensure high-quality beans. Cherries are hand-harvested at peak ripeness, sorted using flotation to remove defects, and fermented for 70 hours intact before natural pulping. A second fermentation in closed tanks lasts 60-70 hours, enhancing flavor. After drying on tarps or patios for 14-18 days, the beans are stored in sacks and prepared for decaffeination.