Inmaculada’s coffee is the result of an intricate process that starts with sourcing high-quality coffee from top producers, blending this with their expertise at the cutting-edge Pinchindé mill in Colombia to create some of the country’s finest coffee.
They’ve partnered with four farmers from Cauca, just a couple of hours away, offering premium prices based on the percentage of ripe cherry received. Inmaculada’s team coordinates with these producers and sends trucks to collect the freshly harvested cherry when it’s at its peak.
FOUR FANTASTIC FARMERS
Among these lots are contributions from four specific producers: Monica Lisette Morera Mosquera, Zoraya Ines Trujillo, and Francia Astudillo.
Once the coffee arrives at Inmaculada’s mill, it undergoes meticulous steps:
- Sorting and cleaning of the cherry.
- Anaerobic fermentation in sealed containers for six days, reducing pH from 4.78 to 4.35 and Brix from 15 to 8 within the cherry.
- Transfer to a drying house equipped with specialized oreadors using a vacuum system to ensure controlled drying in boxes, maintaining stable moisture and humidity levels. This process spans 15 days, with an initial 48-hour period without rotation, followed by thrice-daily rotation.
- After drying, the coffee rests and is vacuum-packed on the farm for exportation.
Situated in Pichindé village, within Valle del Cauca, Colombia, Inmaculada Coffee Farms benefit from an elevation between 1,700 and 2,000 meters above sea level, nestled amid the Andes mountain range and Farallones National Park.
The Holguin Ramos family, deeply rooted in the agroindustry for over ninety years, established Inmaculada Coffee Farms in 2010 as a sustainable gesture to give back to the Pichindé community. Over nearly a decade, they’ve transformed previously unused pasture and brushland into an ideal environment for cultivating exotic coffee varieties, among the finest globally.
Their plantation, surrounded by diverse cover plants such as guamo, acacias, lemon, guabos, citronella, and tephrosia shrubs, provides optimal shade for producing exquisite exotic coffee beans.
This includes a range from a complex Bourbon, a fruity Gesha, an aromatic Eugenioides, an intense Sudan Rume, to a light Laurina—each a testament to the exceptional quality achieved by Inmaculada Coffee Farms.
Optimal roast
Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso. Simply adjust your brew ratios to suit your taste.
Our recommendation
Please visit our brew guides for detailed information on how to brew your coffee. Additionally, if you would like to ask for a bit of extra help, we always welcome questions via email or Instagram where we can try and help you by text.
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