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Colombia Inza Cauca

Novemember 11, 2005
Bob Yellin

This coffee was cupped blind, side-by-side with another Colombian coffee and two Central-American coffees. I roasted these beans twice, first light (City) and then to a Full-City level. The coffee was rested for about 8 hours prior to formal cupping, and 2 to 3 more days prior to brewing and pulling espresso shots. For more information on my roaster and method, see our reference page.

Inza is located in the Cauca region on the Eastern side of the Cordillera Central in southwestern Colombia and in my opinion, produces some of Colombia's most enjoyable coffees. This one is no exception.

In the cup, this coffee is clean, deeply flavored (slightly chocolaty), winy and sweet with the crisp fruity brightness (acidity) that is often associated with Colombian coffees. In the midst of so many so-so Colombians that one encounters these days, this coffee is rather a stand-out. It is best roasted light and loses some of its charm with a deeper roast but retains its considerable depth of flavor, even at full city.


Dry fragrance: 4.5
Wet Aroma: 4.1
Flavor: 7.3
Finish: 7.3
Acidity: 7.7
Body: 7.4
______________________
TOTAL (subtotal + 50): 88.3

  • Lighter Roasts: Best this way for brewed drinks .
  • Darker Roasts: At Full City, it loses fruit and but could serve as a mid-toned blender.
  • As Espresso: Not very complex. Just a pleasant drink or it can be used as a sweet base for a blend or enjoyed as a cappa.

 

© 2005 COFFEECUPPERS.COM
UPDATED: June 27, 2005