The story of Inmaculada Coffee Farms begins with the Holguín-Ramos family and its long history in the sugar cane and oil palm industry, and decided in 2010 to venture into a specialty coffee project in order to give back to the community and to the environment of pichindé more than nine decades of affection and affection; This is how "Immaculate Coffee
Farms" was born.
This coffee by Inmaculada is a combinationof finding producers with high quality coffee and then combining this with their knowledge and high end expertise to produce some of the finest coffees in Colombia at their high tech mill in Pinchinde.
They have sourced cherry from four farmers just two hours away in Cauca where they are paying high cherry prices at the farmgate based on the % of ripe cherry they receive. The team at Inmaculda communicate with the producers at when ready they send a truck down to collect the freshly harvested cherry.
In this lot there are 4 producers MONICA LISETTE MORERA MOSQUERA, ZORAYA INES TRUJILLO, FRANCIA ASTUDILLO
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 'stcky' and at this point and then can be rotated in the boxes 3 x per day. The total drying time is 15 days.
Inmaculada Coffee Farms is in the village of Pichindé, acounty in the municipality of Cali, located within the state ofValle del Cauca, Colombia. This area is surrounded by the Farallones National Park, in the Andes mountain range withan elevation between 1,700 and 2,000 meters above sealevel.
The Holguin Ramos belongs to a family with a profound traditionin 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 away 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 coffeein a territory that was merely in pasture and brush, but thanks toits nature, altitude, climate, beauty and lots of work, it has turnedout to be the perfect environment for planting exotic coffeevarieties.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 shrubcalled 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.Natural Fellows
Recommandation : Filter ou espresso
Note SCA : 88
Classement Moklair : Grand Cru
TRACABILITÉ :
Producteurs: Monica Lisette, Morera Mosquera, Zoraya Ines Trujillo, Francia Astudillo
Ferme: Finca Inmaculada Fellow Farms
Région - Pinchinde, Valle De Cauca
Alt. 1700 - 2000 atl
PROFIL AROMATIQUE :Rhubarbe, chocolat noir, orange, framboises séchées, vanille, goyave
Acidité : Légère sur le raisin
Corps : Velouté
Process : Nature Carbonic Maceration
Variétés : Castillo
