Colombia, Inmaculada Holguin Family

In 2010, the Holguin family founded Inmaculada Coffee Farms – not as a business, but as a mission. A mission to weave nature and quality into the everyday lives of their community. High in the stunning Andes of Colombia, they have created something extraordinary. Inmaculada is not just a local gem – in a few years, it has become a global symbol of exotic coffee, appreciated by the best roasters and competitors around the world. Their process is precision at every step. The beans are first sorted by floatation to remove leaves, stones and suboptimal fruits. This is followed by electronic and manual sorting, where overripe, unripe and dry beans are separated. Fermentation takes place naturally and anaerobically – for a perfectly balanced profile. Drying takes place in three stages, under the sun, in greenhouses. It takes an average of 15 days. Each batch is carefully tested. Every note – verified. The coffee is stored in GrainPro bags, below 40 % humidity and at an ideal temperature. Finally, it is naturally processed in our own drying room and vacuum-packed into 24 kg boxes - for complete durability and easy stacking.