Inza by Abe & Co

Inza by Abe & Co

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Taste CHERRY MILK CHOCOLATE BROWN SUGAR
Roast Style MEDIUM
Origin COLOMBIA
Best for ESPRESSO or FILTER


The Coffee
Region: Calderas, Inza
Owner: Various Smallholders
Varietal(s): Castillo, Caturra & Colombia
Processing method: Washed
Elevation: 1800-1900 masl
Cup Score - 85.5

The Story
The Municipality of Inza in Cauca is 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 is mostly known for its indigenous history and coffee. Its history goes back to 1577 where a Spaniard, Sancho García de Espino, established camp where Inzá is today. In 1737 the Jesuits built a church and since that moment the whole town started growing into streets and houses; being recognised by the Colombian government as a municipality in 1907.

The municipality has around 30,000 inhabitants many of which are coffee growers working on less than 1ha in size. The traditional varieties in this area are Tabi, Castillo, Colombia and Caturra.

This coffee comes from the Calderas indigenous reserve area where during the harvest they pick ripe cherry throughout the harvest with their families on the small plots of land. Each farm is about 2ha in size with on average about 0.9ha planted with coffee. This group consists of 80 producers in total.

Once picked the coffee is then pulped and then left to ferment over night for 12 - 18 hours. The coffee is then floated and to remove immatures and then taken to either parabolic tents or dried on roof patios. The coffee dries for 8 - 14 days weather depending

Taste CHERRY MILK CHOCOLATE BROWN SUGAR
Roast Style MEDIUM
Origin COLOMBIA
Best for ESPRESSO or FILTER


The Coffee
Region: Calderas, Inza
Owner: Various Smallholders
Varietal(s): Castillo, Caturra & Colombia
Processing method: Washed
Elevation: 1800-1900 masl
Cup Score - 85.5

The Story
The Municipality of Inza in Cauca is 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 is mostly known for its indigenous history and coffee. Its history goes back to 1577 where a Spaniard, Sancho García de Espino, established camp where Inzá is today. In 1737 the Jesuits built a church and since that moment the whole town started growing into streets and houses; being recognised by the Colombian government as a municipality in 1907.

The municipality has around 30,000 inhabitants many of which are coffee growers working on less than 1ha in size. The traditional varieties in this area are Tabi, Castillo, Colombia and Caturra.

This coffee comes from the Calderas indigenous reserve area where during the harvest they pick ripe cherry throughout the harvest with their families on the small plots of land. Each farm is about 2ha in size with on average about 0.9ha planted with coffee. This group consists of 80 producers in total.

Once picked the coffee is then pulped and then left to ferment over night for 12 - 18 hours. The coffee is then floated and to remove immatures and then taken to either parabolic tents or dried on roof patios. The coffee dries for 8 - 14 days weather depending

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