Colombia Perla De Inza Organic
The municipality of Inzá is nestled in the middle of the great Colombian Massif. A mountainous region where most of the major rivers of the country are born, including the Magdalena, the Cauca and the Patia river. Inza is surrounded by volcanoes, plus the altitude and climate of this region make it perfect for growing specialty coffee. Very small producers tend to their land and hold on to their traditions. Many of them have produced coffee with little or no chemicals for generations. The Pillimue Family, crucial members of the community, led a program to certify 80 producers in organic practices. This small group of producers have become leaders in innovative organic practices, leading workshops in the community in order to re-use a lot of the waste created by the farm and to make bio fertilizers that are cheap and useful.
Tasting notes of Dark Chocolate, Cherry and Caramel.
Variety- Catuai, Colombia
Raised Drying Beds
Altitude- 1800 masl (5905 ft)
Roasted to a medium to dark (for us) level and done so with an emphasis on consistency throughout the roast. To achieve this, we kept our charge temperature slightly higher due to the high elevation of the coffee and kept an eye on the progression of the roast. We quickly decreased the energy in the drum to dry the coffee patiently which would create the opportunity to really increase the body later in the roast. We found that the slightly longer roast made some of the more citrus notes we noticed during roast profile development and cupping change to more cherry notes. The nature of the varieties in this coffee lend a complimentary chocolate and caramel taste to the muted cherry we developed.