Proyecto Berruecos brings together the expertise of 32 small producers from the Arboleda, Berruecos, and San Lorenzo regions in Narino, Colombia, under the guidance of celebrated producer Francy Castillo. Through the Berruecos Project, Castillo provides support, technical guidance, and access to specialty coffee markets, helping these producers elevate the quality of their coffee and earn premium prices. This collaborative effort results in a consistent, flavour-packed coffee that highlights the dedication of all involved.

The coffee itself is a delightful blend of red apple, brown sugar, and orange flavours, with a smooth, balanced profile. Each step of the processing, from hand-harvesting at peak ripeness to the careful two-step fermentation, is to ensure that the beans develop complex flavours. The coffee cherries undergo a 70-hour fermentation process, followed by natural pulping, then a second fermentation in closed tanks for 50 to 60 hours. After drying out on tarps or concrete patios for 14 to 18 days, the beans are ready to be decaffeinated with the Sugar Cane Decaf method, which maintains the coffee’s integrity and natural flavours.

The result that’s produced is a decaffeinated coffee with all of the depth and richness expected from a high-quality brew. With its clean, crisp cup, Proyecto Berruecos highlights the exceptional care put into every step of production, from farming to processing. Through its sustainable approach and commitment to supporting local farmers, the Berruecos Project not only delivers remarkable coffee but also fosters lasting community development.