Colombia Inza Veredas del Centro

Versatile coffee, refined to raw sugar sweetness, layered cocoa notes, Bosc pear, almond cookie, green grape, and apple cider. Wonderful espresso, chocolate syrup and subtle berry tones. City to Full City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Mar 1 2016
Lot size 18bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Cultivar Detail Caturra, Variedad Colombia
Grade Estate
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations Very Versatile, City to Full City+; we preferred C+, where sweetness and acidity are most pronounced
Weight 1 LB
This blend of coffee from Inz is made up from the producers of neighboring towns, or "Veredas" as they're called in Colombia. We use the name "Veredas Del Centro" because this is a blend of coffee from eight different farmers from the central towns of Inz: Palmichal, Belen, and San Antonio. The province of Inz is located in Southwestern Colombia within the greater Department of Cauca. As you make the drive from La Plata to Inz, you follow the Rio Paez, and an eventual crossing over a suspension bridge lands you on the road to the the villages whose coffees make up this blend. Like much of Colombia, Cauca is home to some very high altitude farms, many breaching the 2000 meter mark, the coffee from this lot harvested from an altitude range of about 1500 to 2000 meters. The way we make up these regional blends is by cupping several samples from the individual farms, separating out those that meet a certain cup criteria, and then blending them together. It's a great benefit to us (and not to mention the cup) having this level of quality control with our Colombian blends. This is a wet-processed coffee, most farmers using old style hand-cranked pulpers, fermenting and washing in the same tank, and then drying out on raised, covered beds. Most farms have a healthy amount of Caturra planted, as well as some Timor hybrids (like Variedad Colombia and Tabi) in response to the major leaf rust outbreak in the 1980's.
The dry fragrance has a dense honey-like sweetness all the way up to Full City (and probably beyond), the latter roasts adding berry-infused dark chocolate bar to the list. The wet crust has a quality that's like fresh baked muffins, blueberry or apple-cinnamon, and a sweet honey-wheat scent on the break. City roasts show a restrained sweetness in the hot cup, going from more to less refined sugars as you move through the cup. These lightest levels have a nice, subtle almond cookie flavor, moderate acidity like ripe Bosc pear, and a caramel-like sweetness that lasts. Darker shades build a more fruited side, along with rich dark cacao notes. Full City roasts push a semi-sweet dark chocolate bar flavor to the front, with welcome accents of red grape and apple cider. This coffee is versatile in the roaster, and will brew well at a wide range of roasts. For those who desire a bittersweet espresso option, expect chocolate syrup and subtle berry tones, viscous mouthfeel, and bittersweetness that endures.