Located on "Macizo Colombiano", the region is a precious resource for water and wildlife, whilst also being area for growing coffee. Inza has plenty of smallholder farms, averaging in size from 3 to 5 hectares. Sloping mountainsides are dotted with simple homes of clay and wood that are brightly coloured and patterned with geometric designs. The climate, soil and elevation are ideal to grow excellent coffee.
Coffees from Finca El Cedro are personally picked and processed by the farmer, Homer Cuchimba himself. For El Cedro, the cherries are carefully hand harvested, and are delivered to the wet mill onsite, where they are left in the sacks for two days to initiate a form of fermentation, softening the external pulp. De-pulping is then done by hand and the beans are sent to fermentation tanks filled with water. Floaters are removed and the coffee sits in the tank for 24 hours. The water is then drained and for another 24 hours, the coffee is left in the dry tank. The coffee goes through a final wash before being placed on a flat surface to dry until ideal moisture content is reached. The dried coffee is delivered to the Pergamino dry mill to be hulled and exported.
This results in a cup full of juiciness and bright acidity, that begins with notes of clementine which slowly morphs into a peach-like mix of malic and citrus notes. Flavours of the sultana grape follow suit, with the sweetness of panela in the finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
