Colombia Cauca Region | Eagle Village Inza Caturra, Colombia Varieties Washed and Dried on African Beds

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Inza, Cauca Region, Colombia | Flavor Profiles of Caturra and Colombia Varieties with Washed and Raised Bed Dry Processing

Inza is located in the Cordillera Central mountain range, approximately 100 kilometers northeast of Popayán and thirty kilometers west of Monserrate, near the border between Huila and Cauca departments. The coffee-growing areas in this mountainous region have been fraught with turmoil over the past decades due to political instability and drug trafficking. Despite these dangerous conditions, coffee grown in this region is one of the most exciting and vibrant specialty coffees in Colombia, thanks to the varied mountain terrain and microclimates. Inza coffees often exhibit mature citrus characteristics and the deep cherry-red personality of Monserrate coffee, with rich tropical fruit flavors such as pineapple and orange. Inza is located in the Cordillera Central mountain range, approximately 100 kilometers northeast of Popayán and thirty kilometers west of Monserrate, near the border between Huila and Cauca departments, in the mountainous coffee-growing areas of this region.

Colombia's mild climate and humid air, combined with diverse climate conditions, create a year-round harvest season where different coffee varieties mature at different times. They cultivate unique quality Arabica coffee beans, and coffee made from these beans offers rich flavor and endless aftertaste, truly making it a coffee masterpiece. Today, many people equate "Colombian coffee" with "high quality" and "good taste."

World coffee is divided into two main series: one is the "hard" coffee represented by Brazil, with strong flavors; the other is the "soft" coffee represented by Colombia, with light and fragrant taste. The difference lies in the altitude of the origin and cultivation methods - Brazil grows coffee on red soil hills with relatively extensive methods, while Colombia cultivates on mountain black soil with intensive care.

Colombian beans are graded with Supremo as the highest level, followed by Excelso; however, only Supremo grade coffee with beans above 18 screen (diameter 18/64 inch) can be classified as specialty coffee. Colombian coffee offers balanced flavor with a smoother mouthfeel, like a gentleman among coffees - well-behaved and proper. Its growing regions are extensive, but the central mountain region produces the best coffee with rich texture. The most famous producing areas include Medellín, Armenia, and Manizales, commonly collectively referred to as "MAM." Additionally, "Nariño coffee" offers delicious flavor and excellent quality. It is said that Starbucks, which operates on the principle of specialty coffee, has exclusive purchasing rights to "Nariño Supremo" coffee beans, and traces of this coffee bean can commonly be found in their chain stores.

Coffee Origin Information

Country: Colombia

Region: Cauca Department, Inza

Altitude: 1,400 - 2,000 meters

Farmers: Smallholder members

Varieties: Caturra, Colombia

Processing: Fully washed, then raised bed sun-dried

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water, bloom for 25 seconds. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back end flavors of the coffee. Because V60 has many ribs and faster drainage speed, pausing during pouring can help extend the extraction time.

Important Notice :

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