Inzá Regional Blend WASHED - Inzá, Cauca, Colombia

Quick Facts

Producer: Members of Asociación de Productores de Café del Oriente Caucano - ASORCAFE

Country: Colombia

Municipality/Department: Inzá, Cauca

Elevation: 1,600 - 2,000 m.a.s.l.

Variety: Caturra, Colombia, Bourbon, Tabí, and Castillo

Harvest: October-December & May-June

Average Farm Size: 1.8 hectares

Process: Washed


This regional blend is produced by members of the Asociación de Productores de Café del Oriente Caucano (ASORCAFE), founded in 2003 by about 200 producers who joined in search of better prices for the quality of the coffee they produced. Local marketers historically paid a price determined by FNC without making any recognition for the sensory quality and then mixing the coffee with inferior qualities.

Currently ASORCAFE has 290 active members located in 5 townships: San Antonio, Pedregal, San José, Turminá, and Zona Occidente. These producers grow coffee between 1,600 and 2,000 meters above sea level. Each has 1.8 hectares of land on average, which is equivalent to about 8,000 coffee trees. This equals an approximate annual production of twenty 70 kg bags of green coffee.

The cultivated varieties are mainly Caturra, Colombia, Bourbon, Tabí and Castillo. Additionally, some producers have begun to venture into varietals such as Geisha and Bourbon Rosado (Pink Bourbon.) The main harvest occurs between October and December and the mitaca (fly crop) between May and June, however due to climate change, in recent years this behavior has been reversed.

In addition to marketing coffee, ASORCAFE provides other services to its members including technical assistance, credit, access to supplies through its own stores, and health subsidies. Currently they are working to develop two projects for the benefit of their members: improvement of the processing and drying infrastructure, and construction/expansion of the community headquarters and quality laboratory.

Flavor Notes

Bittersweet Chocolate, Citrus, Dried Fruit, Malt Mulled Spice, Tropical Fruit, Creamy

Processing Info


Most producers in Inzá us a washed process for their coffee, strictly collecting only ripe cherries, carrying out reselection to remove floaters, and then leaving the cherry to rest in a hopper for 24 hours. Pulping and fermentation is typically another 24 to 36 hours, finally washing and drying in parabolic dryers or "canopies" for 12 to 15 days.

Once the coffee is dry, the producers take the coffee to the ASORCAFE storage where as sample is obtained and sent to the association's laboratory for moisture testing sensory analysis. The coffee is assigned a quality tier and corresponding price point: Microlot (score higher than 86), Regional Blend (score between 84 and 85), or Commercial (score below 84.)

Regional Info

Inzá, Cauca, Colombia

Inzá is a municipality located in the department of Cauca on the Colombian massif between the borders of Tolima and Huila. It is characterized by its river-carved steep mountains and deep valleys. It has an exceptional climate for coffee, with hot, dry days and cold, humid nights - conditions that favor the development of complex notes in the cup.

This region has historically been affected by armed conflicts between the guerrillas and the state due to illicit crops. Coffee producers have found a decent livelihood outside the war, however they are not immune to the conflict. They sometimes have difficulties carrying out the production and must pay a quota to guerillas in order to remain producing on their own farms.


Photos & content courtesy of Cafe Lumbus