Single origin arabica specialty coffee beans sourced from Inza, Colombia. Roasted locally in Singapore.
This is a listing for Roast to Order coffee; coffee beans will be roasted only upon confirmation of order (i.e. not old stock). Please note coffee will be shipped as whole beans.
Flavour notes: Wolfberry Tea, Red Dates, Butterscotch
Region: Inza, Cauca
Producer: ASORCAFE
Varietal: Mixed
Process: Sugarcane Decaf
Altitude: 1800 MASL
The Municipality of Inzá in Cauca is an area that sits high on a Colombian plateau called the “Macizo Colombiano.” This region is ideal for growing specialty coffee, with altitudes reaching over 2,000 meters above sea level. Inzá is renowned for its indigenous history and coffee production. Its history dates back to 1577 when a Spaniard, Sancho GarcÃa de Espino, established a camp where Inzá stands today. In 1737, the Jesuits built a church, marking the beginning of the town’s growth into streets and houses. The Colombian government officially recognized Inzá as a municipality in 1907.
ASORCAFE, founded on July 11, 2003, in the town of Pedegral in Inzá, currently boasts 290 members. The association was established to help producers organize and sell their coffees as specialty products. It also provides a framework to further their education and improve the economic and social conditions for themselves, their families, and their community.
These small producers work on plots of land between 1.8–2 hectares in size, farming coffee at altitudes up to 2,100 meters above sea level. The farms are planted with Caturra, Typica, Bourbon, Tabi, Castillo, and some Pink Bourbon varieties. Traditionally, the coffee is fully washed. After harvesting, the coffee is pulped and fermented for 20–40 hours, depending on the local environment. The coffee is then washed, with any immature beans removed, and dried for 8–15 days in parabolic dryers, weather permitting.
Sugarcane Decaf Process
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.
Looking for a fuss-free, convenient way to enjoy this coffee or for gifting? Check out the drip bags version here!
