Colombia Inga Aponte (250g)

Colombia Inga Aponte (250g)

€10,50
QTY.

Delicate, confident, complex, lyrical. Strawberry, raisins,  red apple, orange, caramel syrup in aroma and cup. Sweet-tart structure with juicy, bright acidity,  syrupy mouthfeel. Rich, long, flavor-saturated finish.

1800-2200 m

Cattura

Various Farmers

Colombia

TERROIR: NARINO

BEHIND PRODUCTION

During the honey process the coffee cherry skin is removed right after picking from the coffee tree, but some amount of the fleshy inside, the“mucilage”, remains while the beans are dried over raised beds. The white and yellow honeys have less mucilage left after being mechanically washed. Gold, red and black honey coffees, on the other hand, have much more mucilage remaining and usually are not washed at all. Red and black honey coffeesusually take longer to dry because they are dried under shade.

This coffee is a red honey, and it is dried slower intentionaly. In fact, the first day on the raised beds they don’t move it at all. It rests with all its mucilage in tact simply concentrating in flavour as it sits. From then on after they turned it over or raked once a day, but that is it. All in all, this coffee could take up to three weeks to dry, like natural does.

LOCATION

Grown at astounding 2150 meter from quality pure Caturra variety, this coffee lot comes from the remote highlands of Narino. The Inga community is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately in the 1990's, contact was mostly criminal, and the Inga's refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and hero in production under the influence of guerrilla groups, drug traffickers, and paramilitaries. Theonce-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as ten years ago. In the last decade the mountains have become a safe zone for the Inga tribe, and illegal cropswere eradicated to give way to a new culture: coffee! The Caturra variety hasbeen planted in the Inga territory at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly sheddingnutrient-rich ash, makes for an exceptionally complex and sweet coffee.

We got to know Aponte via Ally Coffee. Ally’s Company backgrounds and expertise in coffee empower so as to build an open community around inspiration, knowledge and guidance. They  believe this is the only way to improve both the product and the experience at every step.Their  ambition is to continue to build Ally on foundations of shared value and mutual reward and make coffee a global model for business.

About Inga Aponte

PRODUCER:Several Farmers

TERROIR:Narino

ALTITUDE:1800-2200 m

PROCESS:Red Honey

ARRIVED IN:69 grain pro Bags

VARIETIES:Cattura

AROMA:Raisins

FLAVOR:Strawberry, Caramel, Peach, Red Apple, Panela

BODY:Creamy

FINISH:Plums, Vanilla

Inga community are the descendants of the ancient and widely knownpre-hispanic Incas, they used to live at the top mountains of Los Andes in Peru, descendants of nomad warriors for the Inca empire army. During the periodof conquest, they remained isolated in the high mountains which became their natural refuge. It’s only during the second half of the 19th century when records of this community appeared again when they entered the rubber and thequina business.

Since recently, with ideal growing environments, they are cultivating coffee. The caturra variety has been seeded in these lands and is defined ashaving a good cup. This is because the coffee from Inga Aponte is grown, on average, at 2150 meters above sea level. As well as that it is growing in an area that is close to the shadow of the volcano Galeras, which constantly shedsashes rich in nutrients, contributing to giving the cup a special dye.

After fleeing the area during the war, its only during the 90´s that they returned to their places of origin and gathered to make arrangements with the government. Soil for the community was granted under the protected territories program. This is given in conjunction with community initiatives for generating processes of etno-education along with new forms of agricultural production. However also during this decade, they have had issues with guerrilla groups, drug traffickers and then paramilitary groups making it challenging for them to resettle. Luckily for them, the next generation is changing that. It is now a free zone under no influences. Illegal crops were eradicated which gave room to a new culture : coffee!