Colombia Jose Musse

$25

  • Light Roast
  • Single Origin

Our new Colombian micro lot comes to us from producer Jose Musse and his small farm in Inzá. Grown in the Andes mountains, coffees from this area are known for their unique flavors and juiciness. The cup is clean and sweet with a light body and buttery mouth feel. We taste fresh fruits with notes of strawberry tea and sweet tomato.

Tasting Notes

  • Strawberry Tea
  • Sweet Cherry Tomato
  • Fresh Fruit

Quantity:

1
Whole Bean

Details

Origin

Inza, Cauca, Colombia

Process

Washed

Varietals

Colombia

Elevation

1700 masl

Producer

Jose Musse

Sourcing

Artisan Coffee

Green Cost

$6.11/lb

C-Market Cost

$3.43/lb

Kalita Wave

The flat bottom of this handy brewer is the key to making a consistently delicious cup, forcing water to reach all crevices of the ground coffee and developing a richer flavor along the way.

Sourcing & Processing

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

Inzá is surrounded by volcanoes and 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. The region's high elevations, rich volcanic soil, climate, and close proximity to the Equator combine to provide the ideal growing conditions for specialty coffee.

Most producers in Inzá use a washed process for their coffee. Cherries are carefully collected when ripe and floated to sort out the defects. The cherries are allowed to sit for a set time before being pulped and allowed to ferment for a couple of days. The coffee is then fully washed in clean water and spread out on patios to dry in the sun and under parabolic dryers or canopies for 12 to 15 days.

Want it sweet?

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