Finca Immaculada, Anaerobic Natural Sudan Rume

Finca Inmaculada is a pioneering specialty coffee estate situated in Pichindé, Cali, within Colombia’s Valle del Cauca region. Nestled between 1,700 and 2,000 metres above sea level in the foothills of Farallones National Park, the farm covers 60 hectares, with over half planted with rare and exotic varieties including Sudan Rume, Laurina, Geisha, and the exceptionally rare Eugenoides.

Process:

This rare Sudan Rume lot was processed using a natural anaerobic method and slowly dried over 23 days on raised beds. With 68% of the lot grading on screens 16 and 17, and moisture content at 10.0%, this coffee demonstrates exceptional control and consistency from harvest through to post-processing.

In the cup, it offers a vibrant tropical profile - Amaretto, mango, and strawberry jam take centre stage. Medium-bodied with balanced acidity, the coffee finishes with a refined, structured clarity.

Tasting Notes: Amaretto, Mango, Strawberry Jam

Producer - Julian Holguin Ramos

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.