Origin : Colombia
Region : Cauca, Inzá
Farm : El Guamito
Cultivar : Caturra, Colombia, Typica & Tabi
Altitude : 1 800 m
Process : Washed, dry fermented 12-24h
Taste notes: Butterscotch, fig and almond
A bit classic, slightly audacious, a nice dip towards the new wave coffee.
It is an avalanche of unctuous sugar that presents at the start of the sip and quietly transforms into a fruity side that reminds us of fig. It leaves a finish that will bring to mind lightly roasted almonds.
Colombia is one of the most interesting terroirs in South America.
In the heart of the department of Cauca, Colombia, lies the province of Inzá, known in Colombia as La Tierra Adentro. On a clear day, in the village of Inzá, you can see all the way to the Nevado del Huila, the highest volcano in Colombia. The famous Paez River flows through the eastern part of the valley, connecting Cauca and Huila.
These berries were grown at an altitude of 1,800 meters, which is great for developing density as well as complexity. Caturra, Castillo and Typica are usually found in the region.
Each village in Inzá is often made up of a handful of families and has no more than 20 to 30 hectares dedicated to growing coffee. The Asorcafe group was founded in 2004 by ten coffee producers who were tired of selling their coffee to parchment buyers who were only offering prices below the national market. Asorcafe, inspired by entrepreneurship, became the leader in its coffee-growing region. In collaboration with private and state organizations, the group provides assistance to their members, including subsidies for home economics, education, vocational training and health services.
The objective is to work on the development to get out a maximum of sugar and let the fig express itself. It is a coffee fragile to the temperature and its cooking will be done at low temperature.
All methods can be used. Each one will emphasize certain notes more than others. In espresso we recommend a cortado. In filter, it is the perfect coffee to try without milk or sugar for your first exploration of a black coffee.
Brewing parameters :
Dry coffee : 18.5 grams
Wet weight : 45 grammes
Time : 27 secondes
Water temperature : 200° F (93° C)
Roast date: May 31