With notes of pineapple, strawberry, and milk chocolate, this beautiful coffee comes from a community collective in Palmichal, Inza, Colombia. 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, de‐pulped 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.
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