Colombia INZÁ from Father's Coffee Roastery is pleasantly sweet like orange and dried figs, but you may also discover notes of linden blossom and star anise – a truly cozy winter beverage.
Coffee from Inzá typically features bright acidity and a cane sugar-like sweetness, thanks to the volcanic soils of the Puracé volcano. However, the Tierradentro microlot aims to showcase the best that well-established coffee growers from the region have to offer. This particular lot has a sweeter, more floral character – a result of the late harvest and the excellent processing skills of the contributing producers. It is a blend of Tabi, Pink Bourbon, Caturra, and Colombia varieties. The history of Inzá dates back to 1577 when Spanish explorer Sancho García de Espino established a camp here. On July 11, 2003, the ASORCAFE association was founded in the town of Pedegral near Inzá with the aim of helping local farmers and producers grow and sell their coffee as specialty-grade. The association provided them with a framework for education and development to improve the economic and social conditions of their work. Today, the association has 290 members. Siruma, Falcon’s Colombian partners, began collaborating with ASORCAFE this year.
Small producers living in Inzá typically work on plots of 1.8 to 2 hectares and grow coffee at altitudes up to 2,100 m.a.s.l. Coffee here is traditionally washed processed. After harvest, the cherries are de-pulped and fermented for 20–40 hours depending on local conditions. The coffee is then washed, floaters are removed, and the beans are dried in parabolic dryers for 8 to 15 days, depending on the weather.
- Altitude: 1800–2100 m.a.s.l.
- Processing station: Regional Inzá