Colombian Pink Bourbon Arabica Coffee 500g
|1700m to 2000m
|Castillo and Pink Bourbon
|May to October
|Owner / Farm
|SCA Cup score and notes
Strawberry, dark chocolate, tangerine, marmalade, pineapple, sweet caramel finish
This coffee by Inmaculada is a combination of 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 initial 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. (see photos of boxes)
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.
5) The coffee is then left to rest and then vaccum packed at the farm ready to be exported.
Inmaculada Coffee Farms is in the village of Pichindé, a
county in the municipality of Cali, located within the state of
Valle del Cauca, Colombia. This area is surrounded by the
Farallones National Park, in the Andes mountain range with
an elevation between 1,700 and 2,000 meters above sea
The Holguin Ramos belongs to a family with a profound tradition
in 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 a
way 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 coffee
in a territory that was merely in pasture and brush, but thanks to
its nature, altitude, climate, beauty and lots of work, it has turned
out to be the perfect environment for planting exotic coffee
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 shrub
called 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.