Decaf Colombia Nariño El Tablón de Gomez - Klatch Coffee Roasting


Decaf Colombia Nariño El Tablón de Gomez

chocolate - allspice - orange

Regular price $17.95 Sale

REGION:  Nariño
      FARM:  FUDAM (Fundacion Agraria y Ambiental)     FARMER: Co-Op      VARIETAL:  Caturra + Castillo     

ALTITUDE: 1700 - 1800 M    PROCESS: Descafecol     ROAST: Medium

Decaf Colombia Nariño El Tablón de Gomez flavor notes are chocolate, allspice with an orange finish. This decaf coffee is both spicy and sweet. The spiciness of cinnamon, allspice and Mexican chocolate. And sweetness of orange, blackberry and stone fruit with a lingering sugarcane.  


Colombia has been the foundation on which we’ve been able to stand and deliver our message to the specialty roasting community all over the world. Aleco’s 11-year relationship with FUDAM has been rewarded with success in quality and new discoveries. FUDAM (Fundacion Agraria y Ambiental) is a producer association based in the province of La Union in Northern Nariño. The group was founded in 1999, formally legalized in 2000, and is run by the sister and brother team of Raquel and Jeremias Lasso. The Lasso family is from Buenos Aires de Cartago which borders the city of La Union. Forty-four members from both Cartago and La Union comprised the group’s membership in 2000 and it has since grown to 130 members in 2017. Over the past 18 years, FUDAM has expanded into the surrounding areas of San Lorenzo, Taminango, Arboleda, Belén, Cartago, Genova, and now deep into the reaches of Tablón de Gomez, increasing their membership and parchment volume.

Traditionally coffees from these further reaches of Northern Nariño were collected by coyotes (intermediary buyers) and taken to Buesaco, which is the main hub for parchment trading in Northern Nariño. With cash in hand, these intermediaries were often able to purchase parchment coffees from these producers at levels much lower than what they should get for the quality. Together with FUDAM, we create the necessary incentive for these producers to step away from these coyotes.

Processing is done in traditional smallholder fashion — coffee fruit is manually depulped by either hand or rigged with motors, fermentation 20-30 hours wet occurs in small concrete or tiled tanks and sometimes plastic buckets, then, washing is done in the same tanks. Drying is done with raised beds under parabolic dryers.



Ethyl acetate by Descafecol

The process is a gentle one: after a light steaming to open the pores on the surface of the bean, caffeine is removed using ethyl acetate. The coffee is dried and then moved directly to port. The beauty of this process is that our coffees arrive into the dry mill in Popayan, are immediately peeled and processed, and then head to Manizales at week’s end. Lots are decaffeinated and at port awaiting loading within two weeks. The result is extremely fresh, extremely delicious decaf. Yes, I said it. Delicious.




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