Incorporate Colombian coffee
CountryColombia
RegionTolima a Valle Del Cauca
Farm
Altitude1 700 - 1 900 m
Size of the farm
In the heart of Colombia, in the Quindío department, lies Incorporate Colombian Coffee, a company born out of a deep passion for coffee passed down through generations. Founded by César Diaz’s father, Incorporate has continued to share this passion with his sons. Incorporate serves as a processing hub for multiple farms, connecting coffee growers from across the country. Every day, high-quality coffee cherries arrive at the center from our farms and various coffee producers throughout Colombia.
César Diaz: “We form these alliances because resources or knowledge are often lacking to elevate coffee to the next level. This is where Incorporate steps in, processing specialty coffee with care and dedication. Traceability and honesty are crucial in our partnerships. The beans are packed with pride, carrying the name of the producer and the Incorporate Colombian Coffee brand to the world.”
The mission of Incorporate is clear: to involve coffee growers in its project and bring high-quality Colombian coffee to the world, benefiting everyone. Ensuring fair prices and international recognition is a priority. In every cup of Incorporate Colombian coffee, you’ll find the story of a family, the passion of a coffee grower, and our commitment to quality. Incorporate connects passion, love, and flavors, carrying the legacy of Colombian coffee to every corner of the globe.
WHO DO WE WORK WITH
For our blends, we use coffee from these four farms in varying proportions depending on the current harvest. We also collaborate with other farms in different regions of Colombia.
La Cumbre – Julio Horta
A farmer who grows his coffee entirely under the shade of taller trees. Varieties: Castillo, Caturra, and Tabi. The farm is located in the Planadas – Tolima region at an altitude of 1,770 meters and spans 4 hectares.
San Pedro – Manuel Dagua
This farm is located in the San Pedro area at an altitude of 1,850 meters and spans 4.5 hectares. All production is organic, and they grow Bourbon Rosado, Caturro, and Geisha. The farm is part of the Nasa Wesh indigenous community in the Gaitania Tolima reserve.
Los Pedregales – Fernando Paya
A 27-year-old farmer who works on his farm with his mother and sister, relying solely on coffee production for their livelihood. Varieties: Castillo and Caturra. They belong to the Nasa Wesh indigenous community. The farm is located in the Gaitania Tolima region at an altitude of 1,780 meters and spans 7 hectares.
El Topacio – Uber Quintero
This farm is located in the Gaitania Tolima region at an altitude of 1,830 meters and spans 4 hectares. Uber Quintero is a second-generation producer growing Geisha, Wush Wush, Caturra, and Bourbon varieties.
We began working with these farmers through our friends in the Planadas and Gaitania regions. I visited the area years ago, and we built relationships with the locals and the Nasa Wesh indigenous community. The goal was to collect their cherries and bring them to the Incorporate Colombian Coffee headquarters in Armenia for processing, allowing us to better control the process and ensure larger, more consistent, and homogeneous quantities of these coffees used in our blends. By joining forces with our friends in this region, purchasing these coffees has become easier, enhancing the flavor profiles that characterize them.
About the coffee
The advantage of these farms lies in their optimal altitude and unique soil, which are ideal for coffee cultivation. This coffee is more intense, with a longer and fuller aftertaste. The flavor profile is often fruity and juicy. In terms of topography, these are mountainous farms with good shade, prioritizing environmental care and water resources.
The coffee undergoes short fermentation and washed processes in stainless steel tanks. The cherries are mechanically pulped, and drying takes place in the sun on African beds, with constant temperature monitoring.
CO-25-078
Incorporate N
This lot is a blend of the most traditional Colombian varieties: Colombia, Castillo, and Caturra.
The cherries come from four farms in Tolima, mentioned above in our description. The exact proportion varies depending on the availability and yield of each farm during harvest.
The coffee cherries are picked to ensure that at least 90% are fully ripe. After harvesting, the cherries undergo floating, and the selected coffee is transported the very same day to the Incorporate processing station in Armenia.
At the station, the cherries are carefully sorted once again and then fermented for 48 to 72 hours in bags, which are turned every 7 hours to allow the fermenting juices to evenly cover all the coffee. After fermentation, the cherries are washed twice before being transferred to drying.
Drying takes place in whole cherries, under controlled temperature conditions and with natural airflow, ensuring a clean and consistent process.
CO-25-079
Incorporate W
This lot is a blend of the most traditional Colombian varieties: Colombia, Castillo, and Caturra.
The cherries for this coffee come from four farms in Tolima, as mentioned above. The proportion of each farm’s contribution varies depending on current availability and harvest conditions.
The cherries are harvested with care to ensure that at least 90% are fully ripe. After picking, they undergo a floating process, and the selected cherries are transported the same day to the Incorporate processing station in Armenia.
At the station, the cherries are sorted once more and then fermented for 24 to 36 hours in bags, which are turned every 7 hours so that the fermenting juices evenly coat all the coffee. Once fermentation is complete, the coffee is depulped, thoroughly washed, and prepared for drying.
Drying takes place under the sun, with the coffee kept in whole cherries in an environment with controlled temperature and natural airflow, ensuring a clean and consistent result.
CO-26-035
Incorporate - Bourbon ají N
Coffee cherries are carefully harvested at their optimal ripeness and transported to the processing plant. Upon arrival, they are placed in a water tank for density selection, removing floating cherries and keeping only those of higher quality and density.
Fermentation: The oxidation process was initiated for 20 hours and an additional 100 hours in an anaerobic process with water and yeasts.
Once fermentation is complete, the coffee is sun-dried until reaching moisture levels of 10-11%. Finally, the coffee is stabilized at room temperature and stored in sacks and bags to be transported to the hulling facility.
CO-26-034
Incorporate - Chiroso N
Coffee cherries are carefully harvested at their optimal ripeness point and transported to the processing plant. Upon arrival, they were placed in a water tank for density selection, removing floating cherries and keeping only those of higher quality and density.
Fermentation through a 130-hour anaerobic process with water and yeasts.
Once fermentation was complete, the coffee was sun-dried until reaching moisture levels of 10-11%. Finally, the coffee was stabilized at room temperature and stored in sacks and bags to be transported to the hulling facility.
CO-26-032
Incorporate - Mango melon
Coffee cherries are carefully harvested at their optimal ripeness point and transported to the processing plant. Upon arrival, they were placed in a water tank for density selection, removing floating cherries and keeping only those of highest quality and density.
Ripe cherries are selected and washed, then immediately placed in hermetic tanks, where anaerobic fermentation is initiated through carbonic maceration for 96 hours, which started the development of complex aromatic compounds.
At the end of this stage, the cherries are depulped while preserving 100% of the mucilage and subjected to a second anaerobic fermentation of 72 hours. For this stage, a ferment was prepared from the must of the first fermentation, enriched with fruit glucose from: watermelon and mango, yeast and amino acids.
Once fermentation is complete, the coffee is sun-dried until reaching moisture levels of 10-11%. Finally, the coffee is stabilized at room temperature and stored in sacks and bags to be transported to the hulling facility.
CO-26-030
Incorporate - Floral honey
Coffee cherries are carefully harvested at their optimal ripeness point and transported to the processing plant. Upon arrival, they were placed in a water tank for density selection, removing floating cherries and keeping only those of highest quality and density.
Ripe cherries are selected and washed, then immediately placed in hermetic tanks, where anaerobic fermentation is initiated through carbonic maceration for 96 hours, which started the development of complex aromatic compounds.
At the end of this stage, the cherries are depulped while preserving 100% of the mucilage and subjected to a second anaerobic fermentation of 72 hours. For this stage, a ferment was prepared from the must of the first fermentation, enriched with fruit glucose from: Watermelon, rose water and yeast, adding amino acids.
Once fermentation is complete, the coffee is sun-dried until reaching moisture levels of 10-11%. Finally, the coffee is stabilized at room temperature and stored in sacks and bags to be transported to the hulling mill.
CO-26-031
Incorporate - Passion fruit
Coffee cherries are carefully harvested at their optimal ripeness point and transported to the processing plant. Upon arrival, they are placed in a water tank for density selection, removing floating cherries and keeping only those of highest quality and density.
Ripe cherries are selected and washed, then immediately placed in hermetic tanks, where anaerobic fermentation is initiated through carbonic maceration for 96 hours, which began the development of complex aromatic compounds.
At the end of this stage, the cherries are depulped while preserving 100% of the mucilage and subjected to a second anaerobic fermentation of 72 hours. For this stage, a ferment is prepared from the must of the first fermentation, enriched with fruit glucose from: passion fruit, peach, yeasts, and brown sugar.
Once fermentation is complete, the coffee is sun-dried until reaching moisture levels of 10-11%. Finally, the coffee is stabilized at room temperature and stored in sacks and bags to be transported to the hulling facility.
CO-26-033
Incorporate - Strawberry
Coffee cherries are received at their optimal ripeness point. At 48 hours, manual selection of the cherry begins. This fruit is submerged in a water tank to remove floating beans and retain only the densest ones, thereby guaranteeing its quality.
A 72-hour anaerobic fermentation process begins, a process in which the cherries rest together with a fermented mixture prepared with strawberry glucose and must with yeasts and brown sugar, which enhances their profiles.
Once fermentation is complete, the coffee is sun-dried until reaching moisture levels of 10-11%. Finally, the coffee is stabilized at room temperature and stored in sacks and bags to be transported to the dry mill.
CO-26-036
Incorporate - Regional blend
The cherries come from the region of Planadas, Tolima, where they were sourced by the Incorporate team from a selection of carefully chosen producers. A smaller portion of the harvest – approximately 20% comes from a farmer in Quimbaya, Quindío, who is a long-time family friend of Incorporate.
The coffee undergoes a washed process, beginning with the hand-picking of only fully ripe cherries followed by a gentle washing for sanitation. This is followed by a 24-hour pulp maceration, during which complex flavour profiles begin to develop, after which the cherries are pulped and washed in three cycles to precisely remove all remaining mucilage. The coffee in parchment is then evenly spread across raised beds inside a drying houses and dried until optimal moisture content is reached, ensuring clarity and consistency in the cup.
