Gesha Inmaculada

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.