Colombia, Finca Inmaculada - Natural Chili Bourbon

Origin: Colombia

Farm: Inmaculada Fellows Farm

Process: Natural

Variety: Chili Bourbon 

Elevation: 1850m

Cup Score: 90.00

Taste notes: Pineapple, raspberry, apple crumble and custard, with caramel sweetness

Extra information:

Inmaculada Coffee Farms is located in the heart of the Andes, within the Pichindé district of Cali, at an altitude ranging from 1,750 to 2,000 meters above sea level. Surrounded by the pristine beauty of the Farallones de Cali Natural Park, the farm cultivates unique and exotic varieties such as Sudan Rume, Laurina, Geisha, and Eugeniodes, a species that has been rescued and processed naturally, recognized as one of the ancestors of modern Arabica coffee. Dedicated to sustainability, Inmaculada employs agroforestry practices, eliminating the use of synthetic fertilizers and agrochemicals to preserve the ecosystem responsibly. 

The coffee process begins with the reception of freshly harvested cherries, which are carefully weighed before undergoing classification. This involves floating the cherries in water to separate impurities such as leaves and stones, ensuring that only quality beans continue through the journey. An electronic and manual sorting process follows, where non-optimal cherries—either under-ripe, overripe, or defective—are removed. If the specific variety requires it, an anaerobic fermentation stage is employed to standardize the profile, a method that involves placing the cherries in sealed plastic tanks with a water displacement valve at controlled temperatures between 18-20°C for 96 hours. 

After fermentation, the outer skin is carefully removed while preserving the mucilage, allowing the sugars to contribute to the complexity of flavors. The drying process is meticulously controlled, using a parabolic natural drying system in three stages within greenhouses to optimize exposure to sunlight. Drying typically takes 10 to 14 days, with constant stirring to maintain even moisture levels, ensuring the coffee is kept below 35°C to preserve its quality. 

Once dried, the coffee is stored under optimal conditions to maintain freshness before being milled on-site. After milling, the beans are vacuum-packed into 24kg boxes, facilitating efficient storage and transportation while protecting the integrity of the flavor. Every storage unit is cupped to assess its profile and score, ensuring only the finest beans reach the final selection.