019 - Inmaculada Gesha x Sudan Rume

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
  50
• Funky
  40

Inmaculada Coffee Farms, located in Pichindé, Valle del Cauca, Colombia, was established in 2010 by the Holguín-Ramos family. With decades of experience in agroindustry, the family transitioned to coffee cultivation to contribute to the community and environment. Situated in the Andes Mountains, the farm benefits from the unique conditions provided by the Farallones de Cali NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Park, allowing for the growth of rare coffee varieties. This Limited Release Rare showcases a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., known for its aromatic and floral qualities, and Sudan Rume, recognised for its resilience and sweet, spicy flavour profile. The farms are located at altitudes ranging from 1,650 to 2,000 meters above sea level, where they cultivate varieties including Laurina, Borbons, and Eugenoides, as well as the Gesha and Sudan Rume we present to you here. Cultivated with biodynamic agriculture, these varieties avoid synthetic fertilisers and agrochemicals, preserving the natural ecosystem, a priority the Holguín-Ramos family is deeply committed to. The Gesha cherries are dried for 18 days on raised African beds, allowing for slow, even drying. The Sudan Rume cherries undergo carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., where they’re sealed in tanks at 20-22 degrees Celsius for 5-6 days. Following fermentation, they’re transferred to Nuna drying boxes for 48 hours without movement, and then dried for an additional 15 days in a controlled environment, where they are turned three times per day.