The Holguin family and especially their Inmaculada Coffee Farms rose to fame a decade ago, when they introduced a range of exceptional and exotic coffees, such as Sudan Rume, Geisha and the rare and praised Eugenioides. The family are true producers who apply sustainable, innovative specialty practices on the farms to enhance the quality of both cup and crop. Nowadays, their coffees are a global certainty in coffee competitions. This Geisha was harvested on one of the Fellows Farms in Cauca at height of 1700 masl. Cherries are picked by hand when red and ripe and sorted through floating and then manually. While the flotation process is meant to remove all defects such as underripe cherries but also sticks, stones, hulls etc, the team sorts the cherries once more by hand to ensure the remainder is up to standards. Cherries are dried in a greenhouse for 15 days until the coffee reaches its desired humidity of 10.5 %. Finally, the coffee is rested and stabilized in a warehouse with a controlled temperature between 20° and 25° Celcius. 

Like last year autumn, we will shortly release our Pink Bourbon from the Inmaculada Coffee Farms which we will sell as green and orange label. Please keep an eye out on our website.

Sourced through our friends from Forest Coffee. For more information, please visit Inmaculada Coffe Farms.