Colombia Inza Washed Process

Coffee is grown on an average of 2 hectares and processed washed, in line with FNC recommendations.

Although situated in Cauca, coffee here is more in line with Huila growing patterns, and has a unique cup profile of its own.

Initial fermentation is done without water to reduce the negative impact to the environment, and the time for this coffee ranges between 16 and 18 hours. After fermentation time, coffee is fully washed in order to remove the mucilage.

Once coffee has been washed, is dried using a mix of sunlight and silo, and during the day is stirred several times for uniform drying, so the integrity of the embryo is preserved. Most producers prefer sun – dried coffee, in patios, afican beds and marquee; a small percentage prefer drying in silos.