Production in Colombian is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contains coffee from many growers. This is further complicated by the fact that coffee is mainly processed on the farm by the producers. Depending on the mind set and skill of the individual producer you may have great coffee being mixed with average coffee. The varying climates present challenges to small holder farmers to harvest and process their crop in stable conditions. The geography of the land creates an environment where we see multiple harvests taking place at various times across the different coffee producing regions. We are continuously working with our export partners to find producers with good practises and methods to produce stable and high-quality cupping coffees.
Inza Group - Cauca
The Inza municipality and town with the same name is situated in the North West of Cauca high on the Macizo Colombiano range which borders Tolima and Huila. Previously known as Tierradientro by the Spanish Conquerors due to its difficult accessibility and high terrain this region is blessed with fertile soils and good land for producing coffee of excellent quality.
During the harvest the coffee is picked and pulped before being left to ferment for 12 – 16 hours overnight. The coffee is then washed and naturally sun dried on roof tops or in parabolic driers for between 10 – 14 days down to 11%.