Roasts on , ships on
The municipality of Inzá is located in the corner of the Department of Cauca, bordering with Tolima and Huila and looking out to the west over the Pacific Ocean. It's an area of land that sits high on a Colombian plateau called the 'Macizo Colombiano'.
This area is perfect for growing specialty coffee as altitudes reach over 2000 masl. Inzá history goes back to 1577 when a Spaniard, Sancho García de Espino, established a camp where Inzá is today.
The municipality has around 30,000 inhabitants, many of which are coffee growers working on less than 2ha in size. The traditional varieties in this area are Tabi, Castillo, and Caturra.
This coffee comes from the Calderas indigenous reserve area where, during the harvest, the small producers pick only the ripe cherries several times throughout the harvest with the help of their families. Each farm is about 2ha in size, with on average about 0.9ha planted with coffee. This group consists of 80 producers in total.
Traditionally the coffee from this area is fully washed, and once harvested, it is then pulped and left to ferment overnight for 12 - 18 hours. After this, the coffee is washed and any immatures removed, and then it is dried for between 8 – 15 days in parabolic driers.
In the cup:
Blood orange, raspberry, floral, and caramel aftertaste. Creamy body and smooth finish.
Ideal as filter coffee, also cold, for its pleasant citric acidity. As espresso you’ll enjoy the orange-caramel combo, enough to boost your day!
Minimum resting period: 10 days from roast date for espresso roast, 5 days for filter roast.
|Inzà - Cauca Valley|
|Smallholders of the Caldera Indigenous Reserve|
|Tabi, Castillo, Caturra|
|Fully washed, dried under parabolic driers|
Two profiles available:
For espresso & moka pot
|Blood orange, raspberry, floral, caramel aftertaste|