Fellows Farms

Tasting notes: Caramel, Citric acid, Orange, Brown spice and Nuts. Prepare for a sensory adventure like no other with our exceptional coffee. Dive into the deep, caramel richness that mingles seamlessly with the zesty embrace of citric acid, reminiscent of vibrant oranges. As you explore this coffee, you'll discover the comforting...

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Valle del Cauca

Variety

Castillo

Altitude

1.700 - 2.000 MT

Natural processed anaerobic fermentation to standardize the profile.

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.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Familia Holguín

Inmaculada Coffee Farms

In 2010, Inmaculada Coffee Farms was established by the Holguin family with the goal of blending nature and quality, creating a community-oriented project. Inmaculada, located in the Andes mountains of Colombia, has excelled in producing and processing exceptional coffees. The brand has been recognized by roasters and competitors as a global guideline for exotic coffees just a few years since the venture began.