Colombian Inza

A high quality, balanced, washed coffee from the Inza municipality of south-western Colombia.

Roast: City (3/7) (Medium)
Tasting Notes:  Chocolate, Grapefruit, Apple, Blackberry
Altitude: 1000 - 1900 MASL
Variety: Colombia, Castillo, Caturra, Bourbon
SCA Score: 84.75
Processing Method: Washed

Story:
Colombia has a reputation for producing high quality, mild, well-balanced coffees and is the third largest coffee producer worldwide (after Brazil and Vietnam).[38][39] Coffee arrived in Colombia in the 1700's but it wasn't until 1808 that the first commercial production of 100 green coffee bags (60kg each) was registered.[40] This grew throughout the latter half of the 19th century until a fall of international prices during the transition from the 19th to 20th centuries. This caused the profitability of large estates to plummet and resulted in the subsequent growth in the number of smaller, family run farms, which now generate income for over 500,000 coffee farming families.[38]

Cauca is the fourth largest coffee producing region of Colombia, accounting for 10.46% of the country's annual production. With fertile volcanic soil, high elevations and steady temperatures between 15°C – 23°C, the area is well suited to producing speciality coffee.[76][77]

Inza is located in eastern Cauca, bordering the neighbouring department of Huila. It is situated within the mountains, which make up the central Andean mountain range. Coffee here is mostly grown by smallholders whose farms average just 2 hectares each and these loosely group into 16 communities within 35 villages. Sporadic rain in the area makes it hard for smallholders to dry their coffee consistently and within a timeframe that will guarantee good quality. To solve this, they deliver their coffee to Jesus Volveras, the local collector, who has the facility to dry any cherries which are received wet. Once dried they are delivered to the milling facility in Popayan, where they are cupped, graded and quality controlled.[77]