This coffee presents a vibrant combination of berries, honey and nectarine, complemented by notes of caramel, milk chocolate, plum, molasses and a subtle hint of rose tea. Its honey anaerobic process highlights an intense sweetness and juicy acidity, resulting in a cup with great depth and balance.
Inmaculada Coffee Farms, located in the mountains of Valle del Cauca, has revolutionized specialty coffee production since its founding in 2010. With a focus on sustainability and excellence, the farm cultivates exotic varieties and works in collaboration with local coffee growers through the Fellows' Farms program. This initiative not only improves the agricultural practices of small farmers, but also ensures traceability and access to international markets.
With 60 hectares of land, 36 of which are dedicated to the cultivation of exceptional varieties, Inmaculada Coffee Farms has been recognized worldwide for its commitment to quality.
Process
Pink Bourbon cherries are meticulously selected by flotation and hand sorting. They then undergo anaerobic fermentation in sealed tanks for 96 hours at controlled temperatures of 18-20 °C, using a water displacement valve to regulate pressure.
After the fermentation process, they are pulped, leaving the mucilage attached, and transferred to drying beds for 12 days under controlled conditions, ensuring homogeneous drying and preserving the complexity of the sensory profile.
The result is a coffee with a sophisticated and enveloping profile, where sweetness, acidity and texture combine harmoniously for an exceptional sensory experience.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Ode al número 6II
Recommended mineral water: Bezoya
We used 18 grams of coffee for 288 grams of water at a temperature of 93º.
We added the water in 3 pours. Of 90 grams each every 30 seconds, the total infusion time should be 3.40 minutes, obtaining with this recipe a TDS of 1.30 % and an extraction percentage of 21.17%.
