Colombia Pompeya Semi-Washed

CABLIDO INGA
The Cabildo Inga of Nariño represents one of Colombia’s most resilient and culturally rich Indigenous communities, descended from Quechua-speaking peoples who were brought to the region during the Inca expansion. This community has successfully preserved its language, traditions, and spiritual worldview through centuries of colonization and conflict. Concentrated primarily in Aponte (Nariño) and the Valley of Sibundoy, with additional populations in Putumayo and Caquetá, the Inga people maintain strong ties to Andean cosmology and spiritual practices, speaking Inga, a dialect of Quechua.
The Cabildo serves as the traditional Indigenous authority, governing community life, mediating justice, and defending territorial rights. Inga coffee producers cultivate their crops sustainably, employing organic farming methods that align with their spiritual connection to the land. Utilizing agroforestry systems, coffee is grown alongside shade trees, bananas, corn, and beans, which fosters resilient ecosystems and enhances soil health. The farms, situated at elevations of 1800 to 2400 meters above sea level near the Galeras volcano, benefit from nutrient-rich volcanic loam that improves cup quality. By focusing on high-altitude cultivation of varieties like Caturra and Castillo, the Inga slow bean maturation and concentrate sugars, resulting in superior flavor profiles. Their small-scale farming practices allow for meticulous cherry selection and traceability, key elements in the specialty coffee market. Moreover, the cultural heritage of the Inga adds depth to coffee branding, appealing to consumers who value ethical sourcing and Indigenous identity.

PROCESS
The cherries first undergo a 48-hour fermentation, enhancing oxidation and stabilizing the flavor. The process then continues in mucilage, with the pulp remaining attached for 24 hours, during which the beans are stirred every 3 to 4 hours to ensure even fermentation.