Competition, Colombia- Inmaculada Fellow Farms - Natural Gesha

Level - Competition

INMACULADA COFFEE FARMS — Natural Gesha

Region: Pichindé, Valle del Cauca, Colombia
Altitude: 1700–2000 MASL
Variety: Gesha
Process: Natural
Harvest: 2025

Tastes Like — floral 💐 • honey 🍯 • pear in syrup 🍐

MEET THE PRODUCER

Founded in 2010, Inmaculada Coffee Farms has become one of Colombia’s most visionary and influential producers. Nestled in the misty mountains of Valle del Cauca, the estate spans 60 hectares, 36 of which are dedicated to cultivating rare and exotic varieties—including Gesha, Sudan Rume, Eugenoides, Laurina, and more.

Inmaculada is renowned not only for its exceptional coffee but also for its Fellows’ Farms program, a collaborative model that uplifts nearby smallholders by:

• improving agricultural and processing practices

• ensuring full traceability

• providing access to premium international markets

Their pioneering approach to innovation, sustainability, and flavor has earned them global recognition as one of the most respected producers in specialty coffee today.

TRUST THE PROCESS

This Gesha undergoes a controlled natural process designed to preserve aromatic purity while amplifying sweetness:

• Reception & weighing of cherry at peak ripeness

• Flotation to separate density levels

• Two-stage sorting — manual hand-selection and electronic optical sorting

• Slow controlled drying for 20–25 days, with constant turning

• Temperature strictly maintained below 40°C to protect delicate aromatics

The result is a natural Gesha with exceptional clarity, elegance, and structure.

TAKE A SIP

This cup is silky, refined, and unmistakably Gesha:

• Floral aromatics bloom immediately—delicate, perfumed, and persistent

• Honeyed sweetness creates a warm, golden backbone

• Pear in syrup adds a juicy, candied fruit quality that lingers beautifully

A pristine expression of natural-processed Gesha—soft, luminous, and incredibly elegant.

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.