Inmaculada - Colombia
Inmaculada Coffee Farms consists of 60 hectares of which 36 are planted with exotic varieties and the rest are untouched forest and facilities, nestled on the foothills of the Farallones National Park. Located within the State of Valle del Cauca, this lot grows between 1800 to 2000masl, producing a wonderful acidity and impressive tactile experience given by the variety and anaerobic process.
Origin: Colombia, Cauca Producer: Inmaculada Farm
Altitude: 1700-2000 masl
Variety: Pink Bourbon
Process: Natural Anaerobic
Tasting Notes
BLOOD ORANGE / CARAMEL / PEACH TEA
This lot from Inmaculada was fermented as natural cherry in anaerobic environment then dried on raised beds for 17 days reaching 12% humidity. In the cup we think it tastes like blood orange, caramel and peach tea.
Inmaculada Coffee Farms is located in the village of Pichindé, a county in the municipality of Cali, located within the state of Valle del Cauca, Colombia. Inmaculada Coffee Farms consists of 60 hectares of which 36 are planted with exotic varieties and the rest are untouched forest and facilities, nestled on the foothills of the Farallones National Park.
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.
The variety
Pink Bourbon
It’s common to hear that Pink Bourbon is a natural hybrid of Red and Yellow Bourbon varieties. However, recent research is likely to have disproved this theory. In late September 2023, Café Imports published an article stating that after conducting genetic testing in partnership with RD2 Vision, Pink Bourbon is likely to have come from an Ethiopian landrace variety. However, it’s important to note that this research has not been scientifically verified, so the variety’s exact origins and heritage can’t be known for certain.
The processing
Fermented as natural cherry in anaerobic environment then dried on raised beds for 17 days reaching 12%humidity
