anaerobic natural, 1700-2000m
Cup Profile: peach, cherry, red fruits, vanilla, hints of blackberry, clean and crisp, tea-like, elegant and silky mouthfeel
Located in the village of Pichindé in the Cauca region, Inmaculada Coffee Farms was founded in 2010 to produce coffee in a sustainable, environmentally and human friendly way. Thanks to the (as it turned out) excellent local conditions, Inmaculada has succeeded in establishing itself in the market as a synonym for exotic coffee varieties and guaranteeing the highest quality.
This coffee is processed anaerobically natural, which means that after a cleaning and sorting process, the beans are dried in a vacuum system. In a specially controlled process, the moisture in the boxes is removed in a controlled manner, thus ensuring a stable drying process. After 48 hours, the coffee beans are no longer "sticky" to this extent and can be turned three times a day - they remain in the drying boxes for a total of 20 days.