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Offerings
Specifications
Origin
Region
Cusco
Altitude
1700-2000 MASL
Variety
Caturra, Colombia, Castillo, Typica
Preparation
Process
Washed
Drying
10-20 days on raised beds
Logistics
Status
Spot
Warehouse
Annex
Bag Weight
69 kgs
Certification
Organic
Results
Flavor Notes
red apple, salted caramel, whipped cream
About San Antonio
Coffee producers of Inzá often share similar values and traditions. Typically handed down through inheritance, each farm is 1-2 hectares and produces 1300 kilos of parchment coffee per season on average. Community members or day laborers are hired during the harvest season while each family maintains their own farm throughout the year. Cherry is processed for defects, depulped and dried on site. Parchment coffee is loaded onto a mule for transport or driven to the nearest dry mill.
When coffee does not require immediate attention most producers focus on growing food for their community. When the opportunity arises some take action on improving construction of their processing areas or homes. Growing coffee is a family tradition and is one of the most exported agricultural crops next to cut flowers in Colombia.
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