Colombia Inmaculada Coffee

Colombia Inmaculada

Local - Single Origin Coffee - 100% Colombian Coffee

Tasting Notes: Pineapple, Strawberry, Honey

Region/Farm : Huila, Cauca, Colombia

Producer: Inmaculada Fellows Farms

Harvest Year: 2024-2025

Processing Type : Natural

Variety : Chili Bourbon

Height : 1750-2000m

Roasting Date: It is on the packaging.

Inmaculada Coffee Farms is located in the heart of the Andes, in the Pichindé area of the city of Cali, at an altitude of 1,750 to 2,000 meters above sea level. Surrounded by the untouched nature of the Farallones de Cali Natural Park, this farm grows unique and exotic coffee varieties such as Sudanese Rume, Laurina, Geisha and Eugeniodes. Eugeniodes is a species that is considered one of the ancestors of modern Arabica coffee and has been processed with natural methods and brought back to coffee production.

Placing great emphasis on sustainability, Inmaculada aims to responsibly protect the ecosystem by completely eliminating synthetic fertilizers and agrochemicals through agroforestry practices.

The coffee processing process begins with the intake and weighing of freshly harvested coffee berries. Then, the fruits are dropped into the water and foreign substances (leaves, stones, etc.) are removed by the flotation method, and only quality fruits move on to the next stages. This step is followed by a meticulous sorting process, which is done both electronically and by hand; Fruits that are not fully ripe, overripe or defective are separated. If the respective type of coffee requires it, anaerobic fermentation is applied to standardize the profile. In this process, coffee berries are placed in plastic tanks with water outlet valves and fermented indoors for 96 hours at a temperature of 18–20°C.

After fermentation, the outer skin of the fruit is carefully peeled off; However, the inner mucilage (sugary layer) is preserved. This allows the sugars to add depth to the flavor profile. The drying process is carried out with great precision. In greenhouses, balanced exposure to sunlight is ensured by using a three-stage parabolic natural drying system. The drying process usually takes 10 to 14 days, and the coffee is constantly turned over to equalize the humidity. The temperature is kept below 35°C, so that the core quality is maintained.

After the drying is completed, the coffees are stored in ideal conditions that will preserve their freshness and are separated from their shells in the mill on the farm. Then, it is placed in 24 kg vacuum boxes to ensure efficiency in transportation and to preserve the integrity of aroma and taste. Each batch goes through a tasting and scoring stage, with only the highest quality coffees included in the final selection.

Inmaculada stands out not only for its outstanding coffee production, but also for its social impact projects. Launched in 2022, the Fellows Farms Project collaborates with farms in the Huila and Cauca regions to promote better agricultural practices and improve the living conditions of coffee farmers. Producers are rewarded with premiums if they choose high-quality coffee fruit, which allows for coffees that stand out with impressive taste profiles every season.

Inmaculada's commitment to quality, sustainability and community development enables it to deliver a coffee experience that bears the marks of labor and passion in every cup.