ORANGE, CARAMEL, CHOCOLATE
Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Many coffee growing regions in Colombia have only recently exported coffee with their name properly associated with their coffee. Before they could sell their coffee directly, their coffee was sold to local buyers who then combined it into larger collected lots from multiple regions leaving the individual identities of the coffees obscured. Inzá, being one of these municipalities, belongs to a collection of farmers who began selling their coffee with full traceability back to the farms and has been expanding since then. This coffee is especially smooth, round and sweet, with a complex ripe fruit-like acidity. It will require some extra heat in the roaster to reveal its full character.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Smallholders from Inzá
This coffee was produced by 52 smallholder coffee producers from the region, all of whom are members of the organization ASORCAFE (Asociación de Productores de Café del Oriente Caucano). This specific lot has been selected only from growers hailing from the neighbouring sub-municipalities of Pedregal (70%) and San Antonio (30%).
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.