COLOMBIA

Organic Colombia Cauca Perla De Inza (GP)

April 27, 2026 0 comments

Sourced from smallholder and indigenous farming communities in Inzá, Cauca, Colombia, this organic coffee grows at high elevations of 1,600–2,200 MASL in fertile volcanic soils of the Central Andes. Cultivated under shade-grown agroforestry systems and carefully processed using the washed method, it delivers a clean, vibrant cup with notes of citrus, red berries, and panela sweetness, balanced by floral undertones and a bright, refined acidity.

AT A GLANCE

ORIGIN

Colombia

VARIETAL

Castillo • Caturra • Colombia

REGION

Various Regions across Colombia

PROCESS

Anaerobic Fermentation • Washed (Wet Process) • Dried in the Sun

PRODUCER

Smallholder Farmers from Established Coffee-Growing Communities across Colombia

ALTITUDE

1,300 - 1,650 meters

CERTIFICATION

USDA Organic

HARVEST

April – July

THE STORY BEHIND THIS COFFEE

Perla de Inzá is sourced from smallholder farming families in the high-altitude mountains of Cauca, Colombia, where generations of indigenous and campesino producers cultivate coffee on family-owned farms. Working within one of Colombia's most celebrated coffee-growing regions, these farmers combine organic cultivation practices, careful hand-harvesting, and traditional washed processing to produce coffees known for their clarity, sweetness, and vibrant acidity. This lot reflects both the exceptional growing conditions of Inzá and the dedication of the communities who continue to preserve the region's rich coffee-growing heritage.

Smallholder Farmers from Established Coffee-Growing Communities across Colombia

GROWING CONDITIONS

ELEVATION

Grown between 1,600 and 2,200 MASL, the high elevation slows cherry maturation, contributing to bright acidity, refined sweetness, and exceptional cup complexity.

CLIMATE

Cool mountain temperatures, abundant rainfall, and significant day-to-night temperature variation create ideal conditions for slow cherry development and vibrant flavor expression.

SOIL

Fertile volcanic soils rich in minerals provide excellent drainage and nutrient availability, supporting healthy coffee plants and distinctive cup character.

SUSTAINABILITY

Smallholder farmers utilize organic cultivation methods, shade-grown agriculture, and responsible land stewardship practices that help preserve biodiversity, protect natural resources, and support long-term farm sustainability.

VARIETAL – CASTILLO, CATURRA, COLOMBIA

Lot 1274 is composed of Castillo, Caturra, and Colombia varieties — cultivars that have become foundational to specialty coffee production in Colombia. Well-suited to the high elevations and mountainous terrain of Cauca, these varieties are valued for their cup quality, productivity, and adaptability to the region's unique growing conditions. Castillo contributes sweetness and structure, Caturra brings brightness and clarity, while Colombia adds balance and complexity to the cup. Together, they create a coffee that reflects both the character of the region and the expertise of the farming communities who cultivate it.

The result is a coffee with bright acidity, a silky medium body, and refined sweetness, featuring notes of citrus, red berries, panela sugar, and delicate floral undertones.

VARIETAL IN FOCUS

Castillo

ORIGIN

A Colombia × Caturra hybrid developed by Cenicafé in Colombia.

CHARACTERISTICS

Rust and CBD resistant. Multiple regional variants across Colombia. Widely planted.

CUP PROFILE

Clean, balanced, and sweet with mild acidity; newer generations show improved complexity.

ROLE IN THIS LOT

Adds clean sweetness and reliable balance.

Caturra

ORIGIN

A natural dwarf mutation of Bourbon found in Minas Gerais, Brazil.

CHARACTERISTICS

Compact plant, high yield, adaptable to varying altitudes.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body.

ROLE IN THIS LOT

Contributes brightness and a crisp, clean acidity.

Colombia

ORIGIN

A Caturra × Timor Hybrid developed by Cenicafé, released in 1982.

CHARACTERISTICS

The original rust-resistant variety from Cenicafé. Foundation for the later Castillo development.

CUP PROFILE

Clean, mild, and balanced with moderate acidity and gentle sweetness.

ROLE IN THIS LOT

Contributes mild sweetness and clean, balanced structure.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Colombia coffee Drying Process (Washed Process)

1

SUN DRYING

After depulping, fermentation, and washing, the parchment coffee is spread in thin layers on raised drying beds. It is naturally dried under the sun, allowing moisture to gradually reduce while preserving the coffee's clean and vibrant cup profile.

2

EVEN DRYING

The parchment coffee is regularly turned throughout the drying process to promote even airflow and consistent moisture loss. This careful attention helps prevent defects while maintaining clarity, sweetness, and balanced acidity.

3

OPTIMAL MOISTURE

Drying continues until the coffee reaches the ideal moisture content for storage and milling. Careful moisture control preserves bean quality, stability, and the distinctive flavor characteristics developed during cultivation and processing.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Orange

Red Berries

Panela Sugar

Floral

BODY

Medium

ACIDITY

Bright, Citrus-Like

SWEETNESS

High

WHY WE SELECTED THIS LOT

Why We Choose This Lot?

During cupping, this lot Perla de Inzá (Lot 1274) immediately stood out for its vibrant acidity, refined sweetness, and remarkable clarity. Bright citrus notes and red berry character are complemented by panela-like sweetness and delicate floral undertones, creating a cup that is both expressive and balanced.

The combination of high-altitude cultivation, organic farming practices, and meticulous washed processing results in a coffee that showcases the unique terroir of Inzá, Cauca. Its clean finish and elegant structure make it an exceptional representation of one of Colombia's most respected specialty coffee regions.

We're proud to support the smallholder farming families of Inzá and share a coffee that reflects their dedication to quality, sustainability, and generations of coffee-growing tradition.

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