Colombia | Asobombo - Whole Bean
Whole Bean Coffee
Process: Washed
Cherry Cobbler, Caramel, Brown Sugar
The organization of Asobombo Inza was formed by a group of small producers in the municipality of Inza Cauca. There are a total of 80 producers, including 12 women and 68 men. This group of smallholder farmers have been working in the area for 8 years now. One of the priorities of the group's formation was to support producers in recovering soil and investing in farmers' crops and income to improve their quality of life. This coffee is grown at 1,500-2,200 masl, and varieties include Caturra, Colombia, and Castillo. The coffee is washed, then sun dried on patios and Marquesinas.
Whole Bean Coffee
Process: Washed
Cherry Cobbler, Caramel, Brown Sugar
The organization of Asobombo Inza was formed by a group of small producers in the municipality of Inza Cauca. There are a total of 80 producers, including 12 women and 68 men. This group of smallholder farmers have been working in the area for 8 years now. One of the priorities of the group's formation was to support producers in recovering soil and investing in farmers' crops and income to improve their quality of life. This coffee is grown at 1,500-2,200 masl, and varieties include Caturra, Colombia, and Castillo. The coffee is washed, then sun dried on patios and Marquesinas.
Whole Bean Coffee
Process: Washed
Cherry Cobbler, Caramel, Brown Sugar
The organization of Asobombo Inza was formed by a group of small producers in the municipality of Inza Cauca. There are a total of 80 producers, including 12 women and 68 men. This group of smallholder farmers have been working in the area for 8 years now. One of the priorities of the group's formation was to support producers in recovering soil and investing in farmers' crops and income to improve their quality of life. This coffee is grown at 1,500-2,200 masl, and varieties include Caturra, Colombia, and Castillo. The coffee is washed, then sun dried on patios and Marquesinas.
