Colombia Inzá Veredas Vecinas

City+ constructs a framework of sucanat, panela, and toffee sweetness, lightly marked by raisin and almond notes in the finish. Full City boosts dark chocolate tones and milky body. City+ to Full City+. Good for espresso.

$5.95
In stock
86.3
  • Process Method Wet Process
  • Cultivar Caturra Types, Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Inzá, Cauca
Processing Wet Process (Washed)
Drying Method Patio Dried, Covered
Arrival date December 2018 Arrival
Lot size 31
Bag size 70 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Variedad Colombia, Typica, Tabi
Grade Estate
Appearance .6 d/300gr, 15-17 screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This blend of coffee from Inzá is made up from the producers of neighboring towns, or "veredas" as they're called in Colombia. Hence the name, "Veredas Vecinas", or "neighboring towns". The province of Inzá is located in Southwestern Colombia within the greater Department of Cauca. As you make the drive from La Plata to Inzá, 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 (the first pic is of a dual-use 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 more than its share of brown sugar sweetness all the way up to Full City (and probably beyond), that with an accent of vanilla bean, gives off an impression of baked goods. The wet crust has a sweet toffee smell at City+ roast, and releases a honey-wheat scent in the steam when breaking through the crust. City+ roasts show persistent sweetness in the brewed coffee too. The cooling cup constructs a framework of unrefined sugary flavors like sucanat, panela and toffee, lightly marked by raisin and roasted almond accents the finish. Full City sees an increase in dark chocolate tones as you might expect, and body is heavy, a milky weight on the palate. Wonderful at a wide range of roasts, and for those who desire a Colombian espresso option, expect chocolate syrup and berry tones, viscous mouthfeel, and bittersweetness that endures.