Tropical Fruit, Citrus, Apricot
This coffee was produced in the normal washed processing for the area. Typically at the higher elevation farms of the area ripe cherries are picked and pulped daily. Instead of emptying the fermentation tanks daily as well, new coffee is usually pulped on top of the previous days coffee for up to one week.
When new coffee and water is added though the daily pulping to the fermentation mass, PH is lowered and fermentation is slowed due to both the addition of new material and the drop of temperature from the additional cool fresh mountain water. This allows for longer fermentation times which also tends to add complexity to the cup profile.
The violent unstable past of the region and all of southern Colombia made it difficult to export specialty products like coffee. Fortunately, things have changed a great deal in recent years and the region is now flourishing in terms of coffee and stability. Inza is blessed with fertile soils and good land for producing coffee of excellent quality.