Level - Special Filter

Tucked away in Colombia’s Valle del Cauca, Inmaculada has been growing exceptional coffee since 2010. With sustainability at its core, the farm leads the way through its Fellows' Farms initiative—empowering local producers with knowledge, resources, and access to the global specialty market. Of its 60 hectares, 36 are dedicated to rare and exotic varieties, earning the farm a reputation for boundary-pushing quality.

This lot undergoes 96 hours of controlled anaerobic fermentation at 18–20 °C after flotation sorting. Still coated in mucilage, it’s then pulped and dried on raised beds for 12 days. The result? A cup that’s clean yet complex—where ripe sweetness, bright acidity, and silky texture come together in perfect balance.

Expect notes of Nectarine, Honey and Forest Fruits

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 6-10 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 10). 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.