FELLOWS FARMS

FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
FELLOWS FARMS
VARIETY:
Castillo | Cherry from the south of Huila
PROCESS: 
Natural Anaerobic
CATEGORY: 
 Microlots
PROFILE:
Brown Spice, caramel, citric acid, tangerine, orange, nuts
FARMER:
 Holguin Family
FARM:  
 Processed in Inmaculada Coffee Farms
REGION:
 Valle del Cauca
MUNICIPALITY:  
 Pichinde
ALTITUDE: 
1.700 - 2.000 MT
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FIND THIS COFFEE IN STOCK AT THESE SPOTS:

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
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HISTORY: 
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.
PROCESS DESCRIPTION: 
The coffee process includes classification through floating to separate greens, leaves, and stones, followed by electronic and hand sorting to separate non-optimal ripeness, greens, dried, and unripened cherries. Next, natural processed anaerobic fermentation is employed to standardize the profile. The coffee undergoes parabolic natural drying in three stages over an average of 15 days in greenhouses to utilize sunlight efficiently. Quality control involves cupping every SKU to ensure profile and score consistency. Coffee is stored in Grainpro bags at below 40% humidity and 20-25 degrees °C in the warehouse to preserve quality. Finally, coffee is milled in-house using the natural method and vacuum packed in 24kg boxes to facilitate stacking and maintain quality.
Ask for non roasted samples

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