Colombia Inza Jose Musse

This microlot comes to us from Jose Musse's small family farm located in the Inzá municipality of the Colombian Massif. This area, also called Nudo de Almaguer, is a mountainous region in south-central Colombia, known for its biodiversity and unique ecosystems. The region boasts the origin of several major rivers. including the Magdalena, the Cauca and the Patia river. It's a UNESCO Biosphere Reserve and a critical water source for Colombia.

Southern Colombian Andes Inzá is surrounded by volcanoes making the soil rich in nutrients. The region's high elevations, volcanic soil, and proximity to the Equator (mild climate) provide the perfect growing conditions for excellent specialty coffee.

This magical place is ideal for growing coffee. There is essentially always a harvest taking place, as the conditions are very consistent year round. This is due its altitude, close proximity to the equator, the rich volcanic soils, and other less tangible assets that are inherent in the magic of this place.

The coffees from this area show a unique juiciness, that is complemented by a range of fresh clean fruit flavors and topped off with deep sweetness.

Very small producers tend to their land and hold on to their traditions. Many of them have produced coffee with little or no chemicals for generations.

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.

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.

The cup has very pronounced sweetness, reminiscent of dried red fruits such as plum and berries complemented by vanilla-like fragrance and a round, viscoous body.