Profile

Floral, Tropical Fruit, Honey, Citric Acid, Lemon & Lime.

Process

Natural Anaerobic

Fellows Exotics

Origin

Region: Valle del Cauca
Municipality:  Pichinde

Producer

Familia Holguin

Farm

Inmaculada Coffee Farms

Variety

Pink Borbon 

Altitude

 1.700 - 2.000 MT 

HISTORY

PROCESS

ON SPOT

In 2010, the Holguin family kickstarted the Inmaculada Coffee Farms, not just as a venture but as a mission to weave nature and quality into the fabric of their community. Nestled in the breathtaking Andes mountains of Colombia, Inmaculada has mastered the art of cultivating and processing extraordinary coffees. It's not just a local gem – within a few short years, this brand has become a global benchmark for exotic coffees, earning nods from both roasters and competitors alike. 
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 Natural Anaerobic 

 1. Classification: Floating, separating greens, leaves and stones. 2. Electronic and hand sorting: Electronic then hand picking to separate non optimal state of ripeness, greens, dried and unripped cherries. 3. Fermentation Natural processed anaerobic fermentation to standardize the profile. 4. Drying Parabolic natural drying on average 15 days in 3 stages using greenhouse to take advantage of sunlight. 5. Quality control Every SKU is cupped to ensure profile and score. 6. Warehouse Coffee is stored at optimal conditions to preserve quality: Grainpro bags, below 40% humidity, 20-25 degrees °C. 7. Milling & packaging Coffee is milled in house as natural, then vacuum packed in 24kg boxes to facilitate stacking and preserve quality. 
FONDO_SERIES_COFFEES
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Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK

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