This coffee comes from the Municipality of Inza in Cauca, Colombia, grown at altitudes over 2000 meters on the Macizo Colombiano plateau. Produced by 290 members of the Asorcafe association, founded in 2003, who work on small plots of 1.8-2 hectares at altitudes up to 2100 meters. The coffee is fully washed, pulped and fermented for 20-40 hours, then washed to remove immatures and dried for 8-15 days in parabolic dryers. Regional varieties include Caturra, Typica, Bourbon, Tabi, Castillo, and some Pink Bourbon. The coffee scores 85.5 points and features flavor notes of black currant, blood orange, apple, and cantaloupe.
Felix Teiretzbacher founded kaffeelix in 2012, initially to supply his own café before specializing completely in roasting. His approach is to roast coffees relatively light, a method that highlights the unique characteristics of a bean's origin and processing rather than masking them with roasted notes. This dedication has paid off, with Felix winning the World Coffee Roasting Championship in 2022.
