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Colombia Inza Vereda Guanacas

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 Feb 22 2016
Lot size 27bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Cultivar Detail Caturra, Variedad Colombia
Grade Estate
Appearance .4 d/300gr, 15+ Screen
Weight 1 LB
This blend of coffee from Inz is made up of coffee from Vereda Guanacas, "vereda" being the equivalent of a small neighborhood. It's a 27 bag lot of coffee in total, and I think the largest contribution was 2.5 bags from a singe producer 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 1500 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.
Dried fruit and unrefined sugar smells vie for attention all through the aromatic profile. The dry fragrance shows more than it's fair share of raw honey sweetness all through the middle roast range (and probably beyond), with dried peach and pineapple, and a wildflower accent in City/City+ roasts. The wet crust too has a depth of sweetness, like butterscotch candies, and orange blossom honey, giving off more convincing floral allusions when breaking through the wet coffee crust. From City to Full City, this makes for a seriously sweet brewed coffee. Lighter roasts are honeyed in both flavor and mouthfeel, a reverberant sweetness that clings to the palate long into the aftertaste. Flavor notes go from complex sugar notes to clean fruit juice flavors as the cup cools, apple and white grape juices coming to mind, also accurately describing the fruit juice-like acidity. Full City sees an increase in dark chocolate tones as you might expect, and without compromising the immense sweetness found in lighter roasts. A wonderful brewed coffee, with incredibly complex sweetness, and top note highlights that go long into the aftertaste. A true dual-use coffee too, sure to please those looking for a sweet SO espresso.