There are heaps of developed sugars and honey in the cup profile. It has a candy-like sweetness, like caramels. Fruit notes are prevalent, with raisin, currant, blackberry, and fresh peach. Fruit complexity grows as the cup cools. This coffee has a very juicy body and mouthfeel, along with a lactic, creamy finish. This is the type of profile that bodes well as both a cup of coffee and also as a SO espresso. City+ to Full City.
Inza is a province located in Southwestern Colombia within the greater Department of Cauca. Like much of Colombia, Cauca is home to some very high altitude farms, many breaching the 2000 masl mark. This particular lot is a blend of coffees from farms ranging 1700 - 2000+ masl, and comes to us from the even smaller region of Pedregal, within Inza. We culled through hundreds of farm samples from the small hamlets in this area including La Palmera, Agua Blanca, San Antonio, and Alto de la Cruz - areas that in our opinion produce some of the finest lots in the region. This lot's cup profile is so sweetness-forward and clean, which is a product of prime cherry selection and processing technique. The coffee is processed in a fairly "traditional" manner for this area, with hand cranked pulpers. The coffee is washed and fermented in the same tank, and then dried out on raised, parabolic beds. Caturra still reigns supreme and we've even found small amounts of Bourbon and Typica mixed in with it. We'll have a fairly consistent supply of coffees from this area coming through the year due to climate change and the constant rainfall/flowering in Colombia.
Honey is definitely a central characteristic we've found in coffees from this area. This particular blended lot is no exception, and has floral honey in the dry aromatics, similar to how honey smells when still intact with the hive itself. This continues into the wet grounds, and is more developed in deeper roasts with a note of butterscotch candy wafting up in the steam. Sweet fruit is exposed on the break with black cherry, plum, and golden raisin. The cup profile is very much in line with the developed sugars found in the aromatics. It has a candy-like sweetness, with caramel, and of course lots of honey. Fruit notes are also prevalent, and raisin, currant, blackberry, and fresh peach only names a few of them. This list will lengthen as the temperature of the cup begins to dip. This coffee has a very juicy body and mouthfeel, along with a lactic, creamy finish. This is the type of profile that bodes well as both a cup of coffee and also as a single origin espresso.