Colombia Inzá Onza

TASTING NOTES
Sweet red apple layered with smooth caramel, honey and milk chocolate, carried by a full, silky body and a juicy pomegranate acidity.

ORIGIN
Inzá, Cauca, Colombia

HEIGHT
1450 - 1900 MASL

VARIETAL
Castillo, Colombia, Caturra, Typica

PROCESS
Washed

PRODUCER
Smallholder Producers 

ABOUT ME
High in the central Andean mountains, 91 km from Cauca’s capital, lies Inzá - a place steeped in history and mystery. This region, part of the Tierradentro National Park, is one of Colombia’s most important archaeological treasures. It’s also home to the elusive onza - a mythical big cat said to move like a shadow through the coffee farms, occasionally spotted darting between trees.

Coffee here comes from smallholder farmers working plots of around two hectares each. Spread across 35 villages and 16 communities, they bring their harvests to local collector Jesús Volveras in town. If cherries arrive still wet - anywhere from 20% to 50% moisture depending on the rain - Jesús uses his own farm’s drying beds to bring them down to the perfect level.

Frequent rainfall makes consistent on-farm drying tricky, so once beans are dried, they head to the Popayán milling facility to be graded, cupped, and quality-checked. Though Inzá sits in Cauca, harvest times are more in line with neighbouring Huila, and with new varietals and shifting climates, small pickings can now be found almost year-round.

The result? A lovely, sweet and clean washed coffee - bright red apple, caramel, honey and milk chocolate, carried by a full body and juicy pomegranate acidity. It’s delicious brewed as a filter and shines just as beautifully as an espresso.

BREW GUIDES

We recommend the following recipes as a starting points: 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 25 - 32 sec  
Brew weight: 42 grams 
Brew Ratio: 1:2

Pour Over
Brew temperature: 94ºC
20g in 320ml out (1:16 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please see our FAQ for all shipping details.