A first-time showcase and the first coffee we've had from Cauca for a while; let's hear it for Inzá! The perfect morning cup with a creamy toffee body highlighted by brighter peach notes representative of the classic varietals such as Bourbon, Caturra and Typica the region is known for; Inzá is a great example of the Cauca flavour profile. A comunity project Inzá represents the work of 290 members belonging to the Asociación de Productores de Café del Oriente Caucano known as ASORCAFÉ. Based in the town of Pedegral, ASORCAFÉ was founded on the basis of economic empowerment through speciality coffee. Once harvested, the cherry is pulped and, depending on weather conditions and humidity is fermented for between 20 - 40 hours. After this, the coffee is washed, sorted and then dried for between 8 – 15 days using parabolic driers where needed.