Inmaculada Fellows' Farms / Colombia Natural Anaerobic Pink Bourbon 250g

The story of Inmaculada Coffee Farms began with the Holguín-Ramos family, who had a long history in the sugar cane and oil palm industries. In 2010, they decided to embark on a specialty coffee project to give back to the community and environment of Pichindé, thus giving birth to Inmaculada Coffee Farms.

Nestled in the breathtaking Andes mountains of Colombia, Inmaculada has mastered the art of cultivating and processing extraordinary coffees. This local gem quickly became a global benchmark for exotic coffees, earning accolades from roasters and competitors alike.

In early 2022, Inmaculada met with coffee producers in the Cauca region who were struggling due to climate change. Rising prices were insufficient to offset their lowered production. To address this, Inmaculada devised a plan to benefit both parties. They began purchasing small batches of coffee cherries from these producers, handling the post-harvest processing, and paying a premium for quality cherries. Specialty coffee buyers were impressed by the results, and some even met the producers, delighted to be part of this unique project.

This initiative evolved into the Fellow’s Farms Program, formally launched in mid-2022. The program aims to improve farmers' quality of life by enhancing their agricultural and picking practices, combining these with Inmaculada’s expertise to elevate their coffee to specialty standards. It also introduces producers to international markets, ensuring their hard work is recognized and appreciated.

Inmaculada collaborates with a group of farmers in the Cauca department, covering about 60 hectares in Tambo, Piendamó, and Caldono. These farms employ an agroforestry concept, planting coffee among trees and shrubs to protect crops from adverse weather.

The coffee processing includes classifying cherries through floating to separate greens, leaves, and stones, followed by electronic and hand sorting to remove non-optimal cherries. Natural processed anaerobic fermentation is used to standardize the profile, and the coffee undergoes a three-stage drying process over 15 days in greenhouses. Quality control involves cupping each SKU to ensure consistency. The coffee is stored in GrainPro bags at below 40% humidity and 20-25°C to maintain quality and is finally milled in-house and vacuum-packed in 24kg boxes for optimal storage.

Through these meticulous processes, Inmaculada Coffee Farms and the Fellow’s Farms Program deliver exceptional coffees from various neighboring producers, combining quality, sustainability, and community support.