Colombia Inza

Selected and roasted for our friends at Maizal, this medium roast opens with bright cherry and a clean snap of grapefruit, then settles into a soft wildflower honey sweetness. It's balanced enough for an everyday batch brew and lively enough to shine on its own.

The producer, Alejandro Ariza, found his way into coffee through family friend Diego Bermúdez of Finca El Paraíso. With his father, he saw what the coffee of Inzá could become in a region with a hard past. They opened a purchasing point in 2019 and bought their own farm, La Argelia, in 2021. Today their venture, 1040 Inza Coffee, is a family effort: Alejandro runs the farm, his father handles purchasing, and his mother leads community programs, from embroidery to youth outreach.

This lot is Cenicafé, grown at 1,640 meters in the mineral-rich soils of Cauca. Ripe cherries are floated and hand-sorted, then ferment in closed tanks for 200 hours before being depulped without water. A second fermentation follows, and the beans dry on sun beds for two to four weeks. That long, patient fermentation is where the depth behind the cherry and honey comes from.