Colombia Inmaculada Fellow Anaerobic Natural
Colombia Inmaculada Fellow Anaerobic Natural
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Tasting Note Apricot Jam | Stewed Stone fruit | Dark Plum
Roast Type Omni - Espresso/ Filter
Aroma ⚫︎⚫︎⚫︎⚪︎⚪︎
Body ⚫︎⚫︎⚫︎⚪︎⚪︎
Aftertaste ⚫︎⚫︎⚫︎⚪︎⚪︎
Fruitiness ⚫︎⚫︎⚫︎⚫︎⚪︎
Nuttiness
Acidity ⚫︎⚫︎⚫︎⚪︎⚪︎
Sweetness ⚫︎⚫︎⚫︎⚫︎⚫︎
Bitterness ⚫︎⚪︎⚪︎⚪︎⚪︎
Country Colombia
Location Pinchinde, Valle De Cauca
Farm Inmaculada Fellow Farms
Producer MONICA LISETTE, MORERA MOSQUERA, ZORAYA INES TRUJILLO, FRANCIA ASTUDILLO
Process Anaerobic Natural
Varietal Castillo & Pink Bourbon
Altitude 1700-2000masl
Cup Score 87.25
Processing
Once the coffee has arrived at the mill at Inmaculada it goes through these steps
1) Final sorting of cherry and cleaning
2) The coffee is fermented for 6 days Anaerobic in sealed containers where the pH goes from an ititial 4.78 down to 4.35 and the Brix from 15 to 8 within the cherry.
3) The coffee is then transferred to the drying house where the team have implemented oreadors that use a vacuum system to dry the coffee. It uses the flow of air in a controlled environment to withdraw the moisture and humidity in the drying boxes to allow an even and stable dying process. The oreadors are temperature and humidity controlled.
4) Initally the coffee will be dried for 48 hours to remove the initial moisture with out any turning. The coffee is no longer 'sticky' and at this point and then can be rotated in the boxes 3 x per day. The total drying time is 15 days.
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Producer Information In this lot there are 4 producers: MONICA LISETTE MORERA, MOSQUERA, ZORAYA INES TRUJILLO, FRANCIA ASTUDILLO Inmaculada Coffee Farms is in the village of Pichindé, a county in the municipality of Cali, located within the state of Valle del Cauca, Colombia. This area is surrounded by the Farallones National Park, in the Andes mountain range with an elevation between 1,700 and 2,000 meters above sea level. The Holguin Ramos belongs to a family with a profound tradition in the agroindustry sector for over ninety years. They have seen the richness and generosity of this land. In 2010 they decided to create "Inmaculada Coffee Farms" as a way of giving back in a sustainable way the love and happiness they have received from the community of Pichindé. lt has been almost a decade since they engaged in a dream of planting coffee in a territory that was merely in pasture and brush, but thanks to its nature, altitude, climate, beauty and lots of work, it has turned out to be the perfect environment for planting exotic coffee varieties. They have planted some of the finest beans ever grown on earth. The plantation is surrounded with the most diverse cover plants like: guamo, acacias, lemon, guabos, citronella, and a legume shrub called tephrosia making this natural habitat the perfect shade for producing the most delicious exotic coffee beans. They never imagined that these selected beans that arrived to this land would be génerous enough to produce one of the best coffee aromas and flavors of the world. That is why with a cup we can drink a complex Bourbon, a fruitful Gesha, an aromatic Eugenioides, an intense Sudan Rume or a light Laurina. |
Packing
Packing
Our signature refillable coffee tin is made with food grade metal from Taiwan. Airtight double lids seal in freshness and it can store coffee directly.
We have taken care that all of the products we use to package our coffees are recyclable. Please take care to re-use and recycle our packaging products wherever possible.
Roasted Day
Roasted Day
Our coffee is roasted to order mostly. That means we wait until we receive your order before we fire up the roaster.
Some beans will degassing before despatch but we promise our coffee is roasted no longer than 14 days ago.
Drinking Experience
Drinking Experience
We encourage you to start drinking when you receiving the beans, so that you can experience the changes from undegas coffee beans to fully degassed ones.
But we recommended to start brewing between 14-31 days after roasted day.
Flavor and the aroma would degrade significantly with time because of a chemical reaction with oxygen, oxidation makes coffee beans go stale and overall unpleasant. So we recommend finished the coffee beans better in 2 months after the roasted day.
