Colombia Inzá El Tabor

This lot is made up from the coffee of two producers in El Tabor village, Maria Cuchimba and Robinson Sancho. While we haven't visited their farms specifically, we have visited El Tabor. Like most of Inzá (and Colombia for that matter), the farms are quite small, averaging around 2 hectares of coffee. This particular village is situated on a high peak with coffee stretching up to about 2000 meters. Most farmers process their coffee at home using small pulper machinery. It's becoming more common to see farmers let the harvested cherry "rest" for 1-2 days before pulping in the hopes of starting a fermentation that impacts the cup. This can lead to fruitier notes, although we don't find that here. Instead, this lot has a classic clean washed flavor profile that I often miss these days! Farmers ferment the pulped coffee without, and then dry inside parabolic drying rooms, essentially wood or bamboo framed greenhouses that help protect the coffee from frequent rains.