Colombia, Inmaculada Holguin Family
Taste Profile
Deep in the Colombian Andes, coffee is produced that is not only rare but also truly exceptional. Each bean is the result of natural processing, controlled fermentation, and slow sun drying.
Sensory Notes
Grapefruit, jasmine, lemongrass, lime, mandarin, and orange with a hint of sweetness, panela, and raspberry.
SCA Score
88
Story
In 2010, the Holguin family founded Inmaculada Coffee Farms – not as a business, but as a mission. A mission to weave nature and quality into the everyday life of their community. High in the stunning Andes of Colombia, they created something extraordinary. Inmaculada is not just a local gem – in a few years, it has become a global symbol of exotic coffee, appreciated by the best roasters and competitors around the world.
Their process is precision at every step. The beans are first sorted by floating to remove leaves, stones, and suboptimal fruits. This is followed by electronic and manual sorting, where overripe, underripe, and dry beans are separated. Fermentation occurs naturally and anaerobically – for a perfectly balanced profile. Drying takes place in three phases, under the sun, in greenhouses. On average, it takes 15 days.
Each batch is carefully cupped. Every note – verified. The coffee is stored in GrainPro bags, under 40% humidity and at an ideal temperature. Finally, it is naturally processed in their own dryer, vacuum-packed in 24 kg boxes – for perfect shelf life and easy stacking.
Producer
Holguin Family
Country
Colombia
Region
Valle del Cauca
Variety
Gesha
Process
Natural Anaerobic
Growing Altitude
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