Inmaculada Coffee Farms is located in the heart of the Andes, in the Pichindé district of Cali, at an altitude ranging from 1,750 to 2,000 meters above sea level. Surrounded by the beauty of the Farallones de Cali Natural Park, our farms host unique and exotic varieties such as Sudan Rume, Laurina, Geisha, and Eugeniodes—a specie we have rescued and processed naturally, which is considered one of the parents of modern Arabica coffee. At Inmaculada, we adopt agroforestry and sustainable practices, eliminating the use of synthetic fertilizers and agrochemicals to responsibly preserve our ecosystem.
Since 2022, we have established the Fellows Farms Project, collaborating with farms in Huila and Cauca to improve the lives of coffee growers and enhance their agronomic practices. This project not only enriches the quality of our coffees but also incentivizes coffee growers through bonuses for selecting excellent cherries. The results are exceptional coffees that continue to impress at every tasting, maintaining the distinctive quality of Inmaculada.
Floating, separating greens leaves and stones.
Electronic and Hand picking to separate non optimal state of ripeness, greens, dried and unripped.
If its defined for the variety anaerobic fermentation to standarize the profile.
Parabolic natural drying on 3 stages using greenhouses to take advantage of sunlight.
Every Storage Keep unit is cupped to ensure profile and score.
Coffee is stored at optimal conditions to preserve quality.
Coffee is milled in house, then vacuum packed in 24kg boxes to facilitate stacking and preserve quality.