Colombia: Inmaculada

Inmaculada Coffee Farms is located in the village of Pichindé (Cali), in the state of Valle del Cauca, Colombia. This area is surrounded by the Farallones National Park, in the Andes Mountains, at an altitude between 1700 and 2000 meters above sea level.

Holguin Ramos comes from a family with a long tradition in the agricultural industry, which has been a tradition for ninety years. They recognize the richness and generosity of the local soil.

In 2010, they decided to create "Inmaculada Coffee Farms" as a way to sustainably give something back to the community of Pichindé, where they had been active for a long time. They worked for 10 years on their dream of planting coffee in an area that was previously mainly characterized by meadows and shrubs. Thanks to the climate, altitude, local nature and a lot of work, they were able to create a perfect environment for their exotic coffee varieties.

In recent years they supplied the best coffees you could find in the whole world. The plantation is surrounded by various shade plants such as: guamo, acacias, lemon, guabos, citronella, and a vegetable bush called tephrosia. This natural environment provided the perfect shade for the coffee plants.

They never imagined that the beans they selected and planted on this land would produce the best coffees in the world, with rich aromas and flavors. They offer, among other things, a rich Bourbon, fruity Gesha's, aromatic Eugenioides (they are one of the few in the world to grow the mother plant of Coffea Arabica), an intense Sudan Rume or a light Laurina.

Inmaculada - Fellows Farms
This coffee was created through a combination of finding farms that provide high quality coffee and Inmaculada's own knowledge and expertise that has produced several of Colombia's best coffees. The beans were processed in their high-tech facility in Pinchindé.

About a 2-hour drive away, in Cauca, they selected the best berries from coffee farmers, where they paid these farmers good, correct prices for their excellent product. Inmaculada will also collect the barrels itself when the farmers signal that the berries have been harvested.

This lot comes from 4 manufacturers:

MONICA LISETTE MORERA MOSQUERA, ZORAYA INES TRUJILLO, FRANCIA ASTUDILLO

When the berries arrive at the processing facility, they go through the following process:

1) Final sorting and purification of the berries. 

2) The coffee is fermented anaerobically for 6 days in sealed containers, where the pH drops from an initial 4.78 to 4.35 and the Brix from 15 to 8 in the berry.

3) The berries are then transferred to the drying area where the team uses oreadors, drying the coffee through a vacuum system. This uses airflow in a controlled environment to remove the moisture and humidity in drying boxes, allowing for an even and stable drying process. The oreadors are checked based on temperature and humidity.

4) Initially the berries are dried for 48 hours to remove the initial moisture without turning the berries. This causes the berries to lose their stickiness. After this they are rotated 3 times a day. The total drying time is 15 days.

Details:

• Variety: Castillo, 100% Arabica
• Cupping score: 87
• Altitude: 1700-2000m
• Method: natural
• Notes:Wine orange, raspberry, rhubarb, rich aftertaste.
• Quantity: 250 gr or 500 gr beans
• Our coffee bags are 100% recyclable, produced CO2-neutral and can be disposed of in the plastic waste (in Belgium: PMD-bag). Also check out our CoffeeVac containers, which we sell to shop without the use of packaging from us. When using this system (only possible for pick up- or personal delivery-orders), you save a discount per order.
• These beans are roasted on 100% green energy (solar + wind).
  
  

Foremost, we choose to supply beans. After 15 minutes the aromas of ground coffee are gone. We can grind on request, but it is not something we offer as standard. More info you can find on our blog!

On our website you can discover our range of manual and electric grinders .