This incredible coffee is from the remote municipality of Inza, located in a sacred valley nestled below the mountainous ridge, separating Cauca and Huila. The land here is rich volcanic soil, with high altitudes and perfect conditions for growing speciality coffee. The climate in the region is stable year-round, with the valley protected by the mountain surrounds.
This micro-lot was produced by Don Francisco Cuchimba and Dona Marcelina, along with their son Rodrigo on their 2-hectare farm, El Cedro. Generations of the Cuchimba family have been growing coffee on their tiny and remote farm, El Cedro, for almost forty years, located nearby San Antonio.
This lot was selectively hand-harvested, with most labour being provided by Francisco and his family. During peak harvest the family hires local labourers to help.
The cherry was then processed using the washed method at El Cedro’s ‘micro-benficio’ (wet mill). The coffee was then pulped and fermented for around 48 hours and then washed using clean water from nearby water sources. The coffee was then carefully dried (over 10–18 days) on parabolic beds.
REGION: SAN ANTONIO, INZA, CAUCA
VARIETAL: CATURRA, COLOMBIA
CUP: TANGERINE, DRIED BERRIES, SUGARCANE