This blend of coffee from Inz is made up of coffee from Vereda San Antonio, "vereda" being the equivalent of a small neighborhood. It's a 12 bag lot of coffee in total, and I think the largest contribution from a singe producer was 3 bags. The province of Inz is 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, the coffee from this lot harvested from an altitude range of about 1600 to 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. This is a wet-processed coffee, most farmers using old style hand-cranked pulpers, fermenting and washing in the same tank, and then drying out on raised, covered beds. 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.
The dry fragrance has a brown sugar sweetness with flecks of cinnamon powder, dried fruit notes accenting the grounds. At City+, a dark honey smell comes alive in aroma, near floral in potency and accompanied by a candied nut scent. San Antonio Town makes for a very sweet cup at a wide range of roasts, City and City+ boasting more of the raw brown sugars and dark honey sweetness sensed up front. As you move through the cup, the cooling brew exudes notes of green apple, apple-like acidity as well, that is mouth refreshing. Sweetness level in our Full City roast also rated high, vanilla caramels providing a solid base Dutch cocoa and understated hint of black plum. Bittersweet at it's core, dark roasts of San Antonio excel as espresso too, pusing