Inmaculada’s focus on growing exotic varieties and processing them to highlight their terroir is inspiring. Inmaculada Coffee Farms is divided up into El Jardin, Las Nubes, Monserrat, and Inmaculada Concepcion.
They started with 5.12 hectares, and nine years later, they hold 50 hectares that is divided up into four farms, all of which have a unique climate. They have a long history of producing both palm oil trees and sugar cane in Nariño. In 2010, the Holguin family began their coffee journey in Valle del Cauca, Colombia. Strawberry and guava are now more prevalent up front, which fades into the more familiar sugary sweetness that this species is known for. What was a clear cereal note in the cup before has shifted into more vibrant fruit notes.
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The results of that hard work are evident in the cup, this year's harvest jumped over a full point in quality. The temperature is regulated throughout the fermentation in order to limit the activity, otherwise, the resulting cup will be too fruit-forward and will taste of vinegar. This is a limited oxygen fermentation where the cherries are placed in a tank, allowing the microbes to do the work of breaking down the sugars of the coffee cherries into a juice. Fernando worked with the entire team at Inmaculada, settling on an 8 day ‘carbonic maceration’ fermentation. Since that win, our close friend Fernando at Inmaculada broached the idea of dialing in the processing method for this coffee over the next harvest. Throughout the ‘19 and ‘20 competition year, we used this coffee onstage as an integral part of owner Andrea Allen’s winning barista competition routine. Over 100 species of Coffea have been described, and Eugenioides is hailed as a progenitor of modern-day Arabica. Interestingly specialty coffee has honed in on just one species, Coffea Arabica, as the species that has become synonymous with specialty coffee. It has a compelling lack of citric acidity that we are so used to in a coffee, presenting a whole new perspective on what coffee can be. The defining characteristic of this coffee is its wild, almost unbelievable sweetness. It contains about half the caffeine of Arabica coffee, which causes the coffee to have almost no perceived bitterness. Eugenioides is a very difficult coffee to grow, yielding only 150 grams per tree of unmilled coffee. Coffea Eugenioides is considered to be one of the parents of modern Arabica coffee. For starters, this is not even the same species as most of the coffee encountered on the market today. Legends and speculation buzz about this coffee. Just one cup of this coffee was enough to inspire a journey to South America to discover this species for ourselves.
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Enjoy 1% off with discount code "edumicate" Good job making it to the end of the ticker. This is a very exclusive and limited project due to the fact that sourcing these rare coffees is an arduous and extremely delicate process. Season 2 is here with new options in 2023! OPTION 1: FULL MEMBERSHIP is now SOLD OUT! OPTION 2: COFFEE ONLY MEMBERSHIP still has a handful of openings! This year we are expanding the Echelon program to offer a coffee only option. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. New Teas offerings have launched now in eco sachets. Keep in touch with new releases soon! TEA: It's 2023 and we have boots on the ground sourcing coffees for the year.
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FREE shipping for orders over $40 TRENDING COFFEE:Ĭold Brew Costa Rica Las Lajas Natural Rwanda Kanzu Ecuador La Papaya Typica Colombia Tolima Forest Grape Co-Ferment Colombia Aponte Village Burundi Long Miles Gaharo Hill ONYX IS MY PALįREE shipping for orders over $40 THE ROASTERY:
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