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Colombia Inza Pequenas Granjeros

Sparkling acidity with white peach and grape accents, an underlay honey sweetness. Beauty from light to dark, Full City brings complex layers of cocoa acidity still intact. City to Full City. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Nov 16 2015
Lot size 35bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Cultivar Detail Caturra, Variedad Colombia
Grade Estate
Weight 1 LB
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 small farms in the region (hence the name "Peque±os Granjeros", "small farmers") ranging 1700 - 2000+ meters, from a few of the neighboring Veredas within the region. 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. This is a wet-processed coffee, most farmers 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.
Wow, the dry fragrance is really impressive at City - City+ roast level, an unexpected stone fruit and spice quality highlights a dominant honey sweetness. The smells in the wet aroma are more focused on brown sugar and baking spice smells (especially the former), and the break releases a beautiful panella sugar scent in the steam. The aroma of Full City roasts show a bit more of the fruited aspect sensed in the dry fragrance, cooked plum accenting a wonderful semi-sweet chocolate scent. Our lightest roasts were somewhere between City and City+, and the warm cup expressed beautiful acidity, very much in line with the stone fruit flavors that are also sensed. Sweetness shows wonderful development at this level too, a bit like orange blossom honey fading to raw sugar in the aftertaste. It's a beautiful cup, boasting top notes like white peach and grape as the cup cools. Full City roasts have more of a cocoa matrix - from bittersweet powder, to high % cacao bar - and underlying sweetness throughout.