Finca Inmaculada | Fellows Program — Natural Anaerobic

In the cup
The cup opens with peach and jasmine aromatics, carried by a soft lime acidity. As it cools, the peach becomes more pronounced while notes of melon and sweet honey emerge. A lingering floral honey finish develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.

About the bean
Launched in 2022, Inmaculada's Fellow's Farms Program was created to support neighbouring producers facing the growing challenges of climate change. Small batches of ripe coffee cherries are purchased directly from these farmers, relieving them of post-harvest processing costs while providing access to Inmaculada's expertise. Through this guidance, participating farmers have been able to improve their agronomical and picking practices, and receive a quality bonus based on the standard of cherries delivered.

The Geisha cherries in this lot were sourced from local farmers near the Inmaculada estate. Upon arrival at the mill, the cherries undergo a final sorting and cleaning before being sealed in containers for 48 hours of anaerobic fermentation, during which pH and sugar levels are carefully monitored throughout.

The coffee is then moved to Inmaculada's drying house, where a vacuum environment ensures even, controlled drying. The process begins with 48 hours of undisturbed rest, followed by 15 days of drying with rotations carried out three times daily.