Colombia – Inza – Calderas

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Apples, red currants and raisin with juicy crisp body and a toffee finish.

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Colombia – Inza – Calderas

The coffee farm is based in the Municipality of Inza in Cauca, an area of land that sits high on a Colombian plateau called the Macizo Colombiano. This area has perfect conditions for growing speciality coffee as altitudes reach over 2000 masl. Inza is mostly known for its indigenous history and coffee.

The city has around 30,000 inhabitants many of which are coffee growers working on less than 1ha in size. The traditional varieties of coffee in this area are Tabi, Castillo, Colombia and Caturra. This coffee comes from the Calderas indigenous reserve area where during harvest ripe cherries are picked by the families on the small plots of land. Each farm is about 2ha in size with on average about 0.9ha planted with coffee. The group consists of 80 producers in total.

Once picked the coffee is then pulped and then left to ferment overnight for 12 – 18 hours. The coffee is then floated to remove immatures and then taken to either parabolic tents or dried on roof patios. The coffee dries for 8 – 14 days depending on the weather. The coffees are then identified as a microlot or to be added as part of a Caldera’s blend. The microlots received a premium for their better cup scores. These coffees come from the second half of the harvest and are delivered in late June, and July by the producers of this group. The farmers received a premium for this microlot as it achieved a high cupping score.

The farmers have achieved a cup of apples, red currants and raisin with a juicy crisp body and a toffee finish.

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