STRIPED BORBON FELLOWS

STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
STRIPED BORBON FELLOWS
CATEGORY 
 Microlots
VARIETY 
Striped Borbon | Cherry From the south of Huila
PROCESS 
Natural
ALTITUDE 
1.700 - 2.000 m
FARMER
 Holguin Family


FARM  
 Inmaculada Coffee Farms
REGION
Valle del Cauca
MUNICIPALITY  
 Pichinde
PROFILE
Chocolate, Citric Acid, Guava, Honey, Tangerine, Orange, Papaya, White Grape
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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 journey of this coffee begins with harvesting ripe cherries, followed by a thorough selection process. Initially, the cherries undergo flotation to remove defects such as leaves, stones, and underdeveloped beans. To guarantee quality, further electronic and manual sorting is conducted to eliminate any cherries that do not meet the strict quality standards.

The drying process is carried out in a parabolic greenhouse under sunlight for 15 days. During the first stage, the cherries are air-dried until they reach 50% moisture. Then, the temperature is carefully controlled, peaking at 35°C, as the cherries are dried down to 20-25% moisture. In the final stage, the coffee is dried until it reaches the ideal moisture content of 10.5%.

Finally, the coffee undergoes a stabilization phase in a warehouse, where it is kept in GrainPro bags at an optimal temperature of 20-25°C. This crucial step preserves the coffee's quality and ensures it is ready for milling and export.

AVAILABLE ON SPOT

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