|Farm||FUDAM (Fundacion Agraria y Ambiental)|
Colombia, Caturra, Castillo
|Notes||Chocolate, cherry, plum|
INFORMATION ON THE ORIGIN
This decaffeinated coffee comes from Nariño, in southern Colombia. Produced under the supervision of the FUDAM producer association, it is the result of pooling part of the harvest of three producers: Luis Norley Pajajoy Munoz, Jesus Antonio Silva Munoz and Jair Guaca Espana. Traditionally, producers in this region of Nariño resell their crops to "coyotes", that is, local buyers buying the coffee cash, directly from the producers. This type of transaction, while offering the advantage of direct cash flow, benefits very little to producers who cannot negotiate the purchase price and often end up selling their produce at ridiculous prices.
It is for this reason that Raquel and Jeremias Lasso founded the FUDAM association in 1999, which today numbers around 40 producers. Through this association of producers, Raquel and Jeremias maintain stable and lasting relationships with several buyers in the specialty coffee industry, including Aleco Chigounis from Red Fox Coffee Merchants, our import partner. Since the creation of the association, Red Fox CM has become a partner of choice for the export of FUDAM coffees, guaranteeing prices several times higher than market prices, as well as logistical and financial support. Many investments have thus been made to improve the yield and quality of the harvest of FUDAM producers, providing them with a stable income. Once selected and consolidated, the different batches that make up this coffee were decaffeinated by the company Descafecol, using the ethyl-acetate method. This method consists of immersing the green coffee (unroasted) in a bath of ethyl acetate, an organic compound naturally present in many fruits such as coffee cherries. Here, ethyl acetate is completely natural and comes from sugar cane.
Grown at an altitude of around 1,800 meters, this coffee is made from the Colombia, Caturra and Castillo varieties. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then pulped using a mechanical pulverizer, then submerged in water for 20 to 30 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being laid under a parabolic dryer for about 10 days for slow and even drying.