Decaf Mujeres Berruecos – Colombian Washed E.A. Process Coffee

Decaf Mujeres Berruecos is a specialty Colombian decaffeinated coffee from the Arboleda region of Nariño. This unique coffee is grown by an all-female collective in the Berruecos area at high altitudes (1,800–2,100 masl). It is processed as a washed coffee and decaffeinated using the Ethyl Acetate (E.A.) method, which preserves the beans’ natural flavors. On the cupping table, it offers tasting notes of dried orange, toffee, and apricot jam.

Origin and Terroir

The women farmers of Arboleda cultivate this coffee in the Andes of Nariño, Colombia. Nariño is a mountainous region with diverse landscapes – from high Andean plateaus down to tropical forests. Volcanic soils, rich in minerals from eruptions of the nearby Galeras volcano, give Nariño coffees their exceptional depth and flavor. The high elevation and cool climate allow the cherries to develop slowly, resulting in bright acidity and a complex cup profile. Today, coffee from Nariño is an important contributor to Colombia’s reputation for premium coffee.

Mujeres Berruecos Project

The Mujeres Berruecos project unites small-scale women producers in remote Arboleda communities. Led by Francy Castillo, this initiative brings together parchment coffee from dozens of local women at her collection point. Each producer follows careful harvesting and fermentation practices to ensure quality. Key steps include:

1. Hand-picking and Sorting: Farmers harvest cherries by hand at peak ripeness. Defective or under-ripe cherries are removed using the flotation method (good cherries sink in water), so only the best fruit is processed.
2. Two-Stage Fermentation: Intact cherries undergo a first fermentation for about 70 hours. After pulping (removing the cherry fruit), the beans enter a second fermentation for another 60–70 hours in sealed tanks. This extended, multi-stage fermentation develops deeper and more nuanced flavors in the beans.
3. Sun Drying: The fermented beans are spread on tarps or concrete patios to dry for 14–18 days until the moisture is just right. The dried parchment is then bagged and sent for decaffeination.

By following these steps, the Mujeres Berruecos producers ensure a consistent, high-quality cup, even after decaffeination. The result is a washed decaf with a clean body and bright acidity.

Women Producers

The Mujeres Berruecos blend comes from a cooperative of 23 women coffee farmers. Each producer is listed below, along with her farm or community:

1. Hermelisa Ceron Moreno – Rabijo
2. Maria Cleotilde Ayala Rivera – Yunguita
3. Francisca Alvear Riascos – La Casa
4. Darly Julieth Viveros Viveros – Arrayanes
5. Lucidia Elisa Cardenas Guerrero – El Descanso
6. Flor Aida Erazo Gomez – El Guayabo
7. Maria Soledad Timaran – El Naranjo
8. Monica Victoria Riascos Viveros – El Cabuyal
9. Marina Estrella de Lasso – Potrero Chiquito
10. Piedad Rivera – Guayacan
11. Carmenza Lucelly Ortiz Popayan – El Sauce
12. Luz Angelica Cordoba Rivera – Las Minas
13. Gloria Rita Cordoba de Riascos – Buena Vista
14. Maria Concepcion Dorado Espada – La Pradera
15. Gloria Alicia Rivera – El Guabo
16. Claudia Eliana Viveros Moreno – El Chirimoyo
17. Maria Gloria Quintana Muñoz – La Honda
18. Maria Alejandrina Toro Montilla – Las Palmas
19. Lucia Esperanza Rodriguez Diaz – El Diamante
20. Maria Lourdes Cordoba Rivera – La Orqueta
21. Nelly Omaira Rosero Armero – Suspenso
22. Rosa Elvira Eraso Lopez – Los Guabos
23. Maria Isabel Viveros – La Monja

Processing and Decaffeination

After drying and milling, the coffee beans are sent to Descafecol in Colombia for decaffeination. The Ethyl Acetate (E.A.) method is used – a fruit-based, “natural” decaf process. In this method, coffee beans are steamed and then washed with a solution containing ethyl acetate (a compound found in fruits like apples and bananas). The ethyl acetate bonds with the caffeine in the beans and extracts it. Because ethyl acetate naturally occurs in many fruits, the E.A. process is often labeled as “natural decaffeination.” The beans are then steamed again to remove any solvent residue before final drying.

Flavor Profile

Mujeres Berruecos decaf brews into a clean, bright cup. Tasting notes include:

1. Dried Orange: A sweet-citrus aroma that adds brightness.
2. Toffee: A smooth, buttery sweetness reminiscent of caramel.
3. Apricot Jam: A sweet-tart fruitiness that lingers on the palate.

This balanced flavor profile is notable for a decaf coffee, thanks to the careful processing and gentle decaffeination method.

Sustainability and Community Impact

The Mujeres Berruecos initiative goes beyond coffee quality. It fosters sustainable agriculture and social development in Nariño. By uniting women farmers and providing training (farm visits, technical assistance, tools, etc.), the project improves farming practices and coffee quality over time. Connecting these remote producers to the specialty coffee market ensures they earn premium prices for their beans. This increased income supports their families, benefits local youth, and empowers women. The project’s goals include:

1. Promoting environmental preservation (through sustainable farming)
2. Improving coffee quality with advanced processing techniques
3. Enhancing inclusion and competitiveness for small farmers
4. Supporting women’s leadership and community development

Experience the unique flavors of this Colombian decaf and support sustainable coffee growing practices.