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.