Farm: Inmaculada Coffee, Cauca – Colombia

Established in 2010 by the Holguín family, Inmaculada Coffee is a 60-hectare estate nestled beside the Farallones de Cali Natural Park. The farm cultivates rare and high-performing varieties including Sudán Rumé, Laurina, Gesha, Bourbon, and Eugenioides, under the shade of a rich agroforestry canopy. No synthetic fertilisers or agrochemicals are used, reflecting the farm’s commitment to biodiversity and environmental stewardship.

In 2022, Inmaculada launched the Fellows Farms Project, a collaborative initiative to support neighbouring farmers with agronomic training and selective picking techniques. The project aims to raise the quality of coffees from the surrounding region to specialty standards, offering producers full traceability and access to international markets. Through this program, Inmaculada can present exceptional lots from both its own estate and aligned partner farms—coffees consistently sought after by leading roasters and competition stages worldwide.

Flavour Notes: Jasmine, Lemongrass, Pineapple, Blackberry, Brown Sugar

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 8-12 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). 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.