Inmaculada Striking Terroir Gesha Natural - Nitrogen Flushed | Colombia
£44.50
- Yuzu, Strawberry, Peach, Lavender, Raisin
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Cauca
- Varietal
- Gesha
- Process
- Natural
- Roast Level
- Light
- Producer
- Juan & Jorge
- Farm
- Inmaculada
- Altitude
- 1800 masl
What to expect
In the cup you can find
Yuzu, Strawberry, Peach, Lavender, Raisin
Overall profile
Crisp, bright acidity with a refreshing sweetness. Purple florals on the nose and throughout the cup.
Sensory profile
- Acidity
- 3/5
- Body
- 2/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 3/5
About Datura Coffee
Datura is a Paris micro-roastery devoted to seasonal coffees with distinctive aromatic character. The team continually adjusts each roast to reveal the coffee’s terroir and the producer’s work, aiming for the lot’s fullest expression rather than separating filter and espresso profiles.
Roaster notes
Colombia — Inmaculada Main Station Gesha "Striking Terroir" (Natural, Nitrogen Flushed)
Tastes Like — 🍇 Raisin • 💜 Lavender • 🍑 Peach • 🍓 Strawberry • 🍋 Yuzu
DETAILS
- Producers: Juan & Jorge, Inmaculada
- Farm: Inmaculada, Main Station
- Region: Pichinde, Valle del Cauca, Colombia
- Varietal: Gesha
- Process: Natural, Nitrogen Flushed
- Altitude: 1,820 masl
- Harvest: June 2026
INTRO
A new farm for the roaster's catalogue: Juan and Jorge from Inmaculada brought all of their coffees by the roastery to taste, and after cupping the full selection this Gesha from their main station stood out. Nitrogen-flushed and then dehumidification-dried for a month, it has an interesting profile that flirts with the boundaries of what's usually offered. The processing brings rich, expressive flavours while keeping the cup fresh and far from boozy, with high malic acidity and a bright, sparkling character. In the cup: raisin, lavender, peach, strawberry, and yuzu.
THE PRODUCER
Inmaculada's main station sits at 1,820 masl in Pichinde, Valle del Cauca. Juan and Jorge visited the roastery in person, and this lot was selected from their full range as the standout.
THE PROCESS
Whole cherries underwent a 109-hour controlled-temperature fermentation with nitrogen flushing, starting at 21.2°C and finishing at 21.1°C. During fermentation, Brix fell from 15.2 to 12.4 and pH moved from 5.0 to 4.8. A Saccharomyces cerevisiae yeast culture, first grown aerobically in cascara, was introduced. After fermentation, the cherries were dried for one month in a dehumidifying room.
The nitrogen-flushed, tightly temperature-controlled fermentation is the defining step. Holding it within a degree of 21°C for 109 hours is what builds the expressive fruit and lavender character while keeping the cup fresh with high malic acidity.
THE CUP
Rich yet fresh: raisin and peach sweetness with strawberry, lavender florality, and a sparkling yuzu brightness. High malic acidity throughout, bright and far from boozy.
Flavour Notes
🍇 Raisin 💜 Lavender 🍑 Peach 🍓 Strawberry 🍋 Yuzu
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