Inza

ORIGIN

Colombia is the third largest producer of coffee in the world after Brazil and Vietnam – exporting approximately nine million bags of green coffee each year. Blessed with high elevations, nutrient rich soils and ample year-round rainfall, the country benefits from ideal coffee growing conditions. The municipality of Inza is located in the famous Cauca coffee-growing region and is an area of land that sits high on a Colombian plateau called the ‘Macizo Colombiano’. This region is perfect for growing specialty coffee as altitudes reach over 2000 masl where smallholder producers work on plots of land between one to two hectares in size.

PRODUCER

There are currently 290 members of the ASORCAFE Association which was established in 2003 to 

support smallholder producers in accessing specialty coffee markets. The association provides infrastructure and training to further their education and to improve the economic and social conditions for themselves, their families and their community. The farms are typically planted with classic varieties such as Caturra, Typica, Bourbon, and Castillo with a growing interest in cultivating other promising varieties such as Tabi and Pink Bourbon.

Once harvested, the coffee is de-pulped and fermented for between 20-40 hours in washing tanks depending on the local environmental conditions. The coffee is then fully washed and any immatures are removed before being dried for between eight to fifteen days in parabolic driers. The coffee is then delivered to Siruma’s warehouse in Manizales and Asorcafe members are paid immediately with a premium offered for quality. The green beans are then bagged and prepared for export.

ROAST

Sourced through our friends at Falcon Specialty, we love this coffee for its expression of a ‘classic’ Colombian coffee. Omni-roasted for a variety of brew methods, including espresso, this coffee offers up a rich dark chocolatey body with a clean, vibrant citric acidity that reminds us of blood orange. We have stretched the development in the roast to allow time for the sugars to caramelise so you can expect lots of sweetness and a smooth mouthfeel with a nutty, walnut note in the finish.