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Sustainable

Inmaculada Tropical Bourbon

Inmaculada Tropical Bourbon

Country
  • Colombia
Region Cuaca
Producer Holguin Family
Farm
  • Inmaculada Coffee Farms
Varietal Striped Bourbon
Altitude 1700—2000 masl
Harvest 2025
Process Natural

Filter Roast

a perfect daily filter coffee. produced at Inmaculada Coffee Farms in the hills of Pichindé, this lot reflects the farm’s detail-driven approach - selective picking, multi-stage sorting, and slow parabolic drying that enhance clarity and sweetness in the cup.

the result is a clean, composed coffee with sweet milk chocolate and tropical fruits, lifted by a deep honeyed sweetness. light in body, silky in texture, with a gentle complexity from its tropical fruit character and a bright, lingering finish.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£18.00
£18.00
Sale Sold Out
incl. VAT
Size

producer

the Inmaculada Coffee Farm was founded in 2010 by the Holguín family, who set out with a vision to weave together nature, community, and quality. nestled between 1,750-2,000 masl in the Andes of Pichindé, near Cali, their farms have become a global reference point for cultivating and processing extraordinary coffees. working with exotic varieties such as Sudan Rume, Laurina, Geisha, and Eugenioides, Inmaculada’s focus is on agroforestry principles, biodiversity, and meticulous post-harvest practices. their dedication has placed them at the forefront of Colombian speciality coffee while maintaining a focus on approachable, elegant cups.

process

ripe cherries are harvested and pass through a rigorous selection process - first flotation to remove defects, followed by electronic and manual sorting for ripeness and density. drying takes place in parabolic greenhouses over 15 days, following a carefully managed curve: initial air-drying to 50% moisture, controlled heat (peaking at -35 °C) to 20-25%, and finally drying to 10.5%.

once dried, the coffee undergoes a stabilisation period in GrainPro at 20-25 °C to preserve quality and consistency before milling and export. the result is a coffee that is steady, balanced, and quietly distinctive.