Colombia Inza-Quintero y Ambitos Microlot

Extremely versatile, dense cane juice sweetness, red apple, D'anjou pear, juniper berry, and cider-like acidity. Tootsie-roll note in darker roasts with grape accents. City to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 14bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Variedad Colombia
Grade Estate grade
Appearance .6 d/300gr, 15+ screen
Roast Recommendations City to Full City+ ; shows well at wide range of roasts
Weight 1 LB
Recommended for Espresso Yes
Inza is a province located in Southwestern Colombia within the greater Department of Cauca. Like much of Colombia, Cauca is home to some very high altitude farms, many breaching the 2000 meter mark. This particular lot is a blend of coffees from two producers in the region, profiles that we found complimentary to one another. We have a good mechanism of quality control in place for constructing the lots we sell. We roast and taste many coffees from the different Veredas, building blended regional lots, as well as separating out the coffee of individual producers we feel need showcasing on their own. This meets the latter qualification, and featuring the two coffees together affords a larger representation for more customers to take advantage of (11 bags, instead of two 5-6 bag lots). Wet processing is traditional in the region, many using old-style hand cranked pulpers, fermenting and washing in the same tank (the first pic is of a dual-use tank), and then drying out on raised, covered beds. This last part is key in facilitating even and gentle drying of the parchment, helping to keep the protective parchment layer intact as the internal moisture dips to 11% over the course of a few days to 2 weeks (depending on the micro-climate).
This coffee shows extremely well across a wide range of roasts. The 'nose' of City roasts has a grape and baking spice smell atop clove honey sweetness. Full City shows layers of smokey/cacao roast tones, and fruited smells are like fig and plum. The wet aromatics have an incredible smell of honey-drizzled fruit, like the fragrance of baked apple, and the 'crumble' part of a fruit crisp. The liquor of City roasts has juicy texture, near apple juice in weight and with fruited notes highlighting this physical aspect. Red apple and D'anjou pear flavors comes through in the cooling cup, along with a juniper berry note. The sweetness is dense in the cup, honey and raw cane juice flavors providing a nice base-sweetness supporting fruited top notes. Acidity is malic in nature, gentle yet structuring, like what you find in cider. Full City roasts have inky body, which carries a chewy chocolate flavor with it, reminiscent of tootsie roll. Berry and apple notes come through at this level too, along with a grape accent. Full City will is an excellent starting point for single origin espresso.