Ají Fellows Farms

Cherries from various neighboring farms are received at la Inmaculada. A flotation sorting process is used to separate leaves, pits, and low-density cherries. They then undergo electronic sorting to select the cherries at optimal ripeness. Afterward, a manual sorting is also performed. Finally, the highest-quality cherries are pitted, washed, and undergo a controlled drying process.

Inmaculada Coffee Farms was founded in 2010 by the Holguín Ramos family in Pichindé, in the Andes Mountains near Cali (Valle del Cauca), next to the Farallones de Cali Natural Park. The family, with prior experience in agribusiness, chose to focus on coffee to contribute to their community and protect the environment. They grow coffee at altitudes of up to 2,000 meters using an agroforestry system in which coffee plants grow alongside shade trees, without synthetic fertilizers or agrochemicals, and have specialized in rare varieties such as Geisha, Sudan Rume, Laurina, and Eugenioides.

Since 2022, Inmaculada has been developing the Fellows Farms project, an initiative through which it collaborates with partner farms in Huila and Cauca. They purchase coffee from these small-scale producers at a premium price. They also provide educational support on best practices in farming and harvesting. In addition, this project works with AMCAPEC, an association of women coffee farmers from the municipalities of Tambo, Piendamó, and Caldono (Cauca). In short, it is a wonderful project that helps small-scale producers sell their coffee transparently and at a higher profit.

All the coffee from this project is processed at the La Inmaculada farm, which guarantees consistency and full traceability for each lot.

The Ají variety is still rare in Colombia and has an intriguing origin story. It originated at the La Guaca farm in Huila, where José Hernán Salazar and his family observed that some trees grown from Caturra seeds exhibited distinct and superior traits, and they decided to propagate them. After impressing in a tasting in 2015, José focused on this variety, and in 2020 his lot stood out at the Cup of Excellence in Colombia. Although it is commonly called “Bourbon Ají,” genetic analyses indicate that it is not a Bourbon but rather a variety of Ethiopian origin. Its name, “ají” (chili in Spanish), refers to the elongated shape and red color of its cherry when ripe.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.