Raw cane sugar and fruited sweetness, notes of dried cherry, black currant, apple and a creamy macadamia note in the finish. Chocolatey dark roasts. City to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Dried, Covered|
|Arrival date||October 2019 Arrival|
|Bag size||70 KG|
|Cultivar Detail||Caturra, Variedad Colombia, Typica|
|Appearance||.6 d/300gr, 15+ Screen|
|Roast Recommendations||City to Full City+ - SO versatile|
|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 Inzá, 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 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 around 11 - 12% 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) that were heavily promoted for disease resistance. 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.
At City to City+ roast levels, the dry fragrance displays a nice blend of honey and panela sugar sweetness, with a fairly strong raisin smell at City+. The wet aroma emits a dense smell of dark brown sugar with more dried fruit accents, to my nose finding parity with oatmeal cookie. The brewed coffee offers a mix raw cane juice sweetness and fruited accent notes at a wide roast range, along with a honey aroma that comes through in the nose. As the coffee cools off, Rio Paéz shows more of its fruited side with dried fruited flavors emerging from the sweet and bittering coffee tones; cherry, apple and black currant name a few. This is truly a delicious brewed cup with profuse sweetness and the aftertaste shows an aspect of creamy macadamia nut. Full City roasts develop syrupy chocolate tones, with cinnamon powder highlights. These deeper roast double nicely as a single origin espresso too, delectable, chocolatey shots of espresso with dark fruit tones shadowing in the finish.