Colombia Inzá Las Estrellas

Light roast have honey and raw panela sugar sweetness, hints of apple tea, raisin, green grape-like acidity, and a cinnamon aftertaste. Dark roast show hints of rum-raisin pudding and syrupy dark chocolate. City to Full City+. Good for espresso.

In stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Inzá, Cauca
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date December 2018 Arrival
Lot size 16
Bag size 70 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Typica, Variedad Colombia
Grade Estate
Appearance .6 d/300gr, 15-18 Screen
Roast Recommendations City to Full City+. Really versatile coffee.
Type Farm Gate
Recommended for Espresso Yes

"Las Estrellas", is a name we use for a regional blend of high scoring coffees from Inzá, Cauca. There are exactly 6 coffee producer's who contributed to this 16 bag lot, located in adjacent Veredas, and all scoring above 87 points. We see a similar trend of cultivar planting and processing techniques in this region. Most of the farms are planted in a couple hectares or less of coffee, Caturra heavily represented, with Variedad Colombia and Typica mixed in. The majority of coffee production is performed using hand-crank pulpers, then fermented overnight, and finally drying on raised, covered drying beds ("parabolicos"). The latter helps protect the unstable, wet parchment from the elements, and ventilation facilitates good airflow. Altitude on the low end is about 1700 meters above sea level, and in one of the Veredas tops out at 1900 meters.

The dry fragrance has a brown sugar and raisin smell at City roast level, along with a wide range of raw sugars. The sweetness found in wet aroma is very honey-like in both our light and darker roasts and supremely sweet. Getting right into the cup, acidity has a lovely fruited characteristic like green grape at City and all the way to Full City roasts (though more muted with roast development), and with a mouth cleansing affect on the palate. This coffee's base flavors are very sweet, and range from honey to raw panela sugar, a layered complexity that builds as the cup cools. The profile top notes come into focus as you move through the cup, especially in the middle City+ roasts, hints of grape, apple herbal tea, and raisin, as well as a cinnamon spiced note in the aftertaste. One of our roasts was just outside of 2nd crack range, and produced a culmination of rum-raisin pudding and dark chocolate syrup. Full City and FC+ roasts make a great SO espresso option too showing equal levels of bittering cacao tones and baked sugar sweetness, with a citrus tartness that brightens things up a bit.