Colombia Anaerobic Natural 150gr

 

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

level.

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

varieties.

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.