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Colombia Inza -Jorge Medina

A layered sweetness emerges from a brewed cup of Rio Paez, raw honey and cane juice, along with panela sweetened lemonade. Mild fruit complexity, and green apple acidity. City to Full City+.
Out of stock
87.5
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Feb 24 2017
Lot size 12bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Typica, Variedad Colombia
Grade Estate grade
Appearance .6 d/300gr, 15+ screen
Roast Recommendations City to Full City+
Weight 1 LB
Recommended for Espresso Yes
Inza is a province located in Southwestern Colombia within the greater Department of Cauca. As you make the drive from La Plata to Inz, you follow the Rio Paez, and an eventual crossing over a suspension bridge lands you on the road to the the villages whose coffees make up this blend. Like much of Colombia, Cauca is home to some very high altitude farms, many breaching the 2000 meter mark. This particular lot is a blend of coffees from a few of the neighboring Veredas within the region, altitudes ranging from 1500 - 2000+ meters, . The way we make up these regional blends is by cupping several samples from the individual farms, separating out those that meet a certain cup criteria, and then blending them together. It's a great benefit to us (and not to mention the cup) having this level of quality control with our Colombian blends. Wet processing is traditional in the region, many using old-style hand cranked pulpers, fermenting and washing in the same tank (the first pic is of a dual-use tank), and then drying out on raised, covered beds. This last part is key in facilitating even and gentle drying of the parchment, helping to keep the protective parchment layer intact as the internal moisture dips to 11% over the course of a few days to 2 weeks (depending on the micro-climate). Most farms have a healthy amount of Caturra planted, as well as some Timor hybrids (like Variedad Colombia and Tabi) in response to the major leaf rust outbreak in the 1980's. In cupping varietal separations we've found that cup quality is less tied to varietal than we imagined, meaning, we've found Timor hybrids that cup on par with Caturra at the same altitude. This is not always the case (there are rarely "one size fits all" examples in growing coffee!), but it is an important for us as buyers to keep in mind when approaching the ever-growing varietal debates.
City to City+, the dry fragrance displays a nice blend of honey and panella sugar sweetness, with a almond/cherry note at City+ roast level that reminds me of Amaretto candy. The wet aroma emits a dense smell of dark honey, near floral, a sweetness that lingers in the steam when breaking through the wet crust. This is accompanied by a fruited smell of raisin or dark dried plum smell drifting up in the steam off the break. Acidity is out front with this coffee, making a lasting impression on the cup profile. It is somewhere in the realm of malic, with a pleasant green apple effect in mouthfeel that cuts through the underlying raw cane juice sweetness. As the cup cools, the honey sensed in the aroma comes into focus, capturing the flavor of honey that's been whipped with the comb. A lemon accent note comes up in lighter roasts, and has a flavor of lemonade sweetened with panela sugar (areduction of raw cane juice available in much of Latin America). Truly a delicious brewed cup with profuse sweetness, and mild fruit complexity all the way up to Full City. Full City roasts develop syrupy chocolate tones, with cinnamon powder highlights. These deeper roast will double nicely as a single origin espresso too.