FOR : Espresso and Filter

SCA SCORE : 86

MOKLAIR RANKING : Premier Cru

TRACABILITÉ : Inza, Namuna, Cauca, Colombia

PROFIL AROMATIQUE : Blood Orange, Nectarine, Black Tea

CORPS : Light

ACIDITÉ : Low to Medium

PROCESS : Washed

VARIÉTÉS : Caturra, Castillo, Bourbon

Inza, a municipality in the Cauca region of Colombia, is located on the high-altitude plateau of the Macizo Colombiano, over 2,000 meters above sea level. This setting makes it an ideal area for growing specialty coffee. Inza is renowned not only for its rich indigenous history but also for its coffee production. The region’s historical roots date back to 1577 when the Spaniard Sancho García de Espino y established a settlement at the site of the present-day town. In 1737, the Jesuits built a church there, marking the beginning of Inza’s development as a village, which was officially recognized as a municipality by the Colombian government in 1907.

The Association of Coffee Producers of the Macizo Colombiano (Asorcafe) was founded on July 11, 2003, in the town of Pedregal, Inza. Today, it brings together 290 members dedicated to the production of specialty coffee. The association was established to help local producers organize and market their high-quality coffee. It also provides training and support to improve the economic and social conditions of producers, their families, and the community.

These small producers grow their coffee on plots ranging from 1.8 to 2 hectares, located at altitudes of up to 2,100 meters. They cultivate varieties such as Caturra, Typica, Bourbon, Tabi, Castillo, and Pink Bourbon. Traditionally, the coffee is fully washed. After harvest, the cherries are depulped and fermented for 20 to 40 hours, depending on environmental conditions. The coffee is then washed, sorted, and dried for 8 to 15 days in parabolic dryers, with drying time varying based on the weather.