Colombia Inzá Maximino Cuchumbe

Maximino's farm is technically in Huila, but his home is just 5 minutes away in Inzá. That's also the location of the local intermediary we buy from, in San Antonio, who connected us with Maximino and his wonderful 5 bag micro-lot. It had a distinct flavor profile that stood out next the 75+ samples we'd cupped that day, and we knew from the initial sips that it had to be showcased on its own. Maximino is growing a mix of cultivars at the farm, like common Tabí, and Castillo, as well as less-common Pink Bourbon. Being just 2 hectares, the mix of varieties are picked and processed together. Like a lot of small producers in Colombia, Maximino performs a fairly long fermentation. He first ferments the cherries for up to a day before pulping, then mixes up to 3-4 days' havest in the same tank, changing the water out daily. It's a fairly common practice for Colombian small producers. For one, mixing a few days together saves them from having to manage a bunch of separate, tiny lots on the drying patio. It can also add a bit of interest in the cup, juicy fruit flavors and such, which is what I think we're tasting in this lot. Maximino's farm is called, "El Tesorito", or "the little treasure. At just 2 hectares, and 1800 meters above sea level, it surely is a small treasure, and one we are glad we found!