Colombia - Inza - Washed - Regional Blend

This marks our fourth year offering this exceptional washed lot from the highlands of Inzá, Cauca, one of Colombia’s most striking coffee landscapes. Grown between 1600–1850 MASL on the steep, volcanic slopes of the region, this coffee benefits from mineral‑rich soils and the dramatic topography that defines Cauca’s cup character. The producing group behind this lot first organized in 2015, when 10 smallholder farmers joined forces to increase volume and secure stronger prices through collective bargaining. Together they produce roughly 20 tons per year, with plans to expand by incorporating neighboring farms. We’re proud to support their growth and to continue offering their coffee year after year. Their washed process is meticulous and quality‑driven. Coffee is harvested at peak ripeness and floated to remove low‑density cherries. After depulping, the parchment undergoes a 12–36 hour dry fermentation in open tanks. Once fermentation is complete, the coffee is washed 2–3 times and moved to raised beds inside plastic‑covered drying tunnels, where it dries for approximately 7 days, with rotation every four hours to ensure uniformity and prevent over‑fermentation. Due to unusually intense rainy seasons over the past two years, producers have supplemented sun‑drying with mechanical silos to stabilize moisture levels. Once the coffee reaches 10–11.5% moisture, it is delivered to the mill for hulling and preparation for export. The result is a beautifully layered Cauca profile with confectionary sweetness, chocolate depth, and a buttery, pastry‑like finish.

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