Origin Information

Grupo Asociativo El Bombo Inza (ASOBOMBO) | 80 members
Caturra, Castillo, and Colombia
Inza, Cauca, Colombia
May-August | October- January
1500 – 2000 masl
Clay minerals | Volcanic loam
Fully washed and dried in the sun
Organic, Staff Picks
"This standout arrival is a blend, derived from the efforts of around 80 family farms in Inzá, Cauca. Each step, harvesting, pulping, fermentation, and raised-bed drying, is done by a farmer on their own finca. These small lots are then blended at the dry mill into a full container-sized lot. While each part of the process is important, and requires careful skillful management, I suspect the traditional washed fermentation employed separately for each batch is a key factor in creating the outstanding personality and character exhibited on the cupping table today. Blending this many unique small lots must also play a role in the surprising complexity of flavors, which I found to be caramel confectionary sweetness alongside orange and raspberry marmalade acidity. This is a full, aromatic coffee that starts making an impression as soon as the water hits the grounds. "

- Bob Fulmer
Cofounder & President

Background Details

Coffee cultivation from small family owned farms is the backbone of production in Colombia. This traceable community blend with a vibrant regional profile comes from 80 producers with small farms in the municipality of Inza within the department of Cauca. Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds. While individual producers have designed farm management and post-harvest solutions to fit their needs, they banded together for crucial logistical demands for things like warehousing and milling coffee for export to the international market, which provides better income for everyone to reinvest in their farms and strengthen their families’ livelihoods.