Colombia — Inmaculada Coffee Farms Fellow Farms Geisha (Anaerobic Natural)

Tastes Like — 🍓 Raspberry • 🍊 Clementine • 🍇 White Grape

DETAILS

• Producer: Inmaculada Coffee Farms — Fellow Farms Project
• Region: Valle del Cauca, Colombia
• Varietal: Geisha
• Process: Anaerobic Natural (Three-Stage Drying)
• Altitude: 1700 masl.
  
• Size: 100g

INTRO

From Inmaculada Coffee Farms' Fellow Farms project — a Geisha of extraordinary balance and character, sourced from partner producers in surrounding regions and processed at Inmaculada's facility with the same meticulous precision that has made this farm one of the most celebrated and influential in the world. Fermentation-driven but restrained — identifiably Inmaculada on any cupping table. In the cup: raspberry, clementine, and white grape.

THE PRODUCER

Inmaculada Coffee Farms in Valle del Cauca is among the most celebrated and impactful specialty coffee operations on earth. Their global reputation was launched in 2015 when Sasa Sestic won the World Barista Championship using their coffee — a victory that introduced Inmaculada to the world stage, where they have remained ever since. In 2021, three of the top six WBC finishers and the top World Brewers Cup finisher all used Inmaculada's Eugenoides — a coffee species the team famously revivified — demonstrating the scale of their influence on competitive coffee.

The farm grows extraordinary varietals including Sudan Rume, Gesha, Laurina, Eugenoides, Pink Bourbon, Chiroso, and Papayo, with sustainability, biodiversity, and regenerative farming at the core of everything they do. In 2022, they launched the Fellow Farms project — sourcing coffee from producers in surrounding farms and regions who lack access to processing infrastructure and expertise. Inmaculada processes these lots at their own facility, sells them under the Fellow Farms banner, and feeds the proceeds directly back into those communities, while simultaneously providing education on farming, harvesting, and processing practices to ensure quality improves year on year.

Geisha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, has become one of the most sought-after and celebrated varieties in specialty coffee. Its hallmark jasmine florality, delicate complexity, and refined citrus acidity respond with particular brilliance to Inmaculada's precise anaerobic fermentation programme — where the controlled environment directs its aromatic potential toward the vivid, layered profile that defines this lot.

THE PROCESS

The Anaerobic Natural Three-Stage Drying process at Inmaculada involves:

🍒 Hand-picking & sorting — Cherries meticulously sorted to select only the finest ripe fruit before processing begins 🔒 Closed tank fermentation — Selected cherries sealed in closed fermentation tanks, with Brix percentage and pH levels monitored closely throughout to ensure precise, controlled fermentation and consistent results ☀️ Three-stage drying — Drying time split across greenhouse drying and multiple forms of mechanical drying — a highly controlled combination that ensures even moisture loss and consistency across the lot

The closed-tank fermentation with Brix and pH monitoring is the defining step — by sealing the cherries in a controlled anaerobic environment and tracking fermentation indicators with scientific precision, Inmaculada builds the layered raspberry, clementine, and white grape complexity that defines this lot, while the three-stage drying locks in the silky texture and clean, dessert-like finish that make it so compelling.

THE CUP

A perfectly balanced and deeply layered anaerobic natural Geisha from one of the world's most influential and technically accomplished specialty coffee operations — raspberry brightness, clementine citrus, and a delicate white grape sweetness, with the silky texture and restrained fermentation character that shines through this Anaerobic Natural Gesha!

Flavour Notes

🍓 Raspberry 🍊 Clementine 🍇 White Grape