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Colombia – Inzá Washed
It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
PRODUCENT
The history of Inzá dates back to 1577 when the Spaniard Sancho García de Espino established a camp here. On 11 July 2003, the ASORCAFE association was founded in the town of Pedegral, near Inzá, to help local farmers and producers to grow and sell their coffee as specialty. They, therefore, provided them with a framework and structure for further training and development to improve their work’s economic and social conditions. Currently, the association has 290 members. Siruma, partners of our supplier Falcon in Colombia, began working with ASORCAFE this year.
PRODUCTION
Small producers living in Inzá work on plots of 1.8 ha – 2 ha and grow coffee to an altitude of 2100 m. Coffee is traditionally processed here using the washed method. After harvesting, the coffee cherries are de-pulped and fermented for 20-40 hours, depending on the local environment. The coffee is then washed, the unripe beans removed, and the ripe coffee cherries are dried in parabolic dryers for 8 to 15 days, depending on the weather.
SOURCE
The coffee from Inzá normally has a high acidity and cane sugar flavor, coming from the volcanic lands of the Puracé Volcano. However, the Tierradentro microlot seeks to show the best of the best from the well established coffee growers in the area. This coffee has a sweeter and more floral side to it, coming from the late harvest and excellent processing skills of these few growers. It comes from farms located between 1,880m and 2,080m and it is made up of Tabi, Pink Bourbon, Caturra and Colombia varieties.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Region: Agaro, Jimma, Western Ethiopia
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Producer: Mustefa Abakeno + local smallholders
Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: Washed
Flavour Notes: elderflower, black tea, pomelo
Preparation: suitable for making espresso-based coffees, including in-home coffee machines
Type: Roasted whole bean coffee
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Region: Jaén, Cajamarca
Farm: Jaén
Altitude: 1750 – 2000 MASL
Variety: Catuai, Pache, Caturra
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Flavor Profile: Milk chocolate with nuts, hibiscus, green apple
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Full creamy body, milk chocolate, and floral aroma. You can find all this in a cup of our espresso blend, Mother Ship.
It will be a pleasure to work with, whether in a café or at home. It serves as an excellent base for your milk-based drinks while also satisfying any fan of pure espresso.
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Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800–2200 m.a.s.l.
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Processing: Washed
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Region: Cafe Agario, Ortega, Tolima
Processing station: Suukula – Asorcafe
Altitude: 1830 m.a.s.l.
Variety: Caturra, Castillo, Colombia
Processing: Washed
Flavor profile: Full creamy body, milk chocolate, and floral aroma.
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Region: Agaro, Jimma, Western Ethiopia
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Producer: Mustefa Abakeno + local smallholders
Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: Washed
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Brew Method: Suitable for all filter brew methods (V60, Aeropress, Chemex, French press…)
Type: Roasted whole bean coffee
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Region: Chelbesa, Gedeb
Washing Station: Chelbesa
Altitude: 2200 m a.s.l.
Varietal: Heirloom
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Flavor profile: black tea with lemon, strawberries and honey biscuit
Chelbesa is back — and not by coincidence.
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Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Peru – Jaén
Ethiopia – Chelbesa
Ethiopia – Lalesa
Ethiopia – Beshasha
Rwanda – Tumba
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Altitude: 1,250- 1,500 m a.s.l.
Varietal: Java
Process: Washed
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Type: Roasted whole‑bean coffee
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Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
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Region: Rio Sucio, Caldas
Farm: Siruma Coffee Farms
Altitude: 1600-2000 m.a.s.l.
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Processing: washed – sugar cane decaf
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Region: Mozonte, Nueva Segovia
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Altitude: 1,600 – 1,700 m a.s.l
Variety: Java
Process: anaerobic natural
Tasting notes: cocoa, red apple, black tea
Brew method: suitable for all types of filter coffee preparation (V60, Aeropress, Chemex, French press, Clever Dripper…)
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Region: Macuelizo, Nueva Segovia
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Altitude: 1,250- 1,500 m a.s.l.
Varietal: Java
Process: Washed
Tasting notes: panela, orange juice, plums
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Type: Roasted whole‑bean coffee
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Region: Macuelizo, Nueva Segovia
Farm / Station: Bethania / Cafetos de Segovia
Producer: Ana and Martha Albir
Altitude: 1,250 – 1,500 m a.s.l.
Varietal: Maracaturra
Process: natural
Tasting notes: Strawberry jam, lemon grass, hibiscus
Preparation: Suitable for all filter brewing methods (V60, Aeropress, Chemex, French press). Also available in espresso roast.
Type: Roasted whole‑bean coffee
The family-run Bethania farm embodies the principles of integrity, perseverance, and a deep love for the land, yielding quality results. Third-generation producers, sisters Ana and Martha Albir, have transformed it into a home for exceptional coffee. With their drying station and collaboration with local farmers, along with gentle processing, Bethania stands out as one of Nicaragua’s most captivating coffees.
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Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
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