Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662
Colombia - Inmaculada Fellows Farms Lot 662

Colombia - Inmaculada Fellows Farms Lot 662

75.00 Sale Save

apple, kiwi, dark plum, grapefruit

Weight 250 grams
Roast Profile Espresso&Filter
Choose your grind size Whole Beans

Producer: Inmaculada Coffee Farms
Farm: Fellows Farms

Location: Valle del Cauca
Variety: Pink Bourbon, Castillo
Process: Natural Anaerobic
Altitude: 1,700 - 1,900 masl

Fermentation ▪▪▫▫
Sweetness ▪▪▪
Acidity ▪▪▪▫▫
Roast ▪▪▫▫▫

Fellows’ Farms is the collective designation for the group of individual, smallholder coffee farmers in Valle del Cauca’s southern neighboring coffee-growing region, Cauca, who mostly cultivate traditional Colombian coffee varieties and collaborate with Finca Inmaculada for post-harvest processing, to improve and diversify the cup profiles of their coffees.

During a chance meeting between Finca Inmaculada and Cauca coffee farmers, or Fellows, in 2022, the Inmaculada team learned of the latter’s difficulties to preserve and enhance the inherently good quality of their coffee cherries, primarily due to the complications posed by climate change and the attendant costs.

The initial solution to achieve the immediate aims around maintaining and possibly elevating cup quality potential while alleviating the Fellows’ financial condition was for Finca Inmaculada to begin buying small batches of their harvests at a premium, to develop the best possible flavors at Inmaculada’s processing facilities, and also to grant them bonus payments as commensurate to any upsides of quality.

Having observed that their incipient involvement had clear, material benefits for the Fellows, the Inmaculada team decided to reinforce their engagement to foster more sustainable gains, such as through educational drives that promote the agroforestry concept alongside practicable knowledge updates to improve cultivation and harvesting practices.

The Pink Bourbon and Castillo varieties are both recognized as native to Colombia.

Pink Bourbon, whose cherries are visually identifiable from other varieties by their comely rosy tone, reportedly originated in the Huila region and spread to other regions because of its resilience and sensory qualities. Meanwhile Castillo was developed by Colombia's national coffee research institute, Cenicafe, in 2005, as a hardier yet more flavorful improvement over earlier cultivars like Colombia/F6 and Tabi.

Pink Bourbon, when washed, is frequently associated with a distinctive complexity boasting bright fruit notes with touches of rich caramel and tangible hints of florality. Castillo, meanwhile, is typically associated with predominantly chocolatey and cherry-like attributes with streaks of citrus.

Through the natural anaerobic process, Finca Inmaculada was able to harmonize and accentuate the respective characters of Pink Bourbon and Castillo, to create a novel and balanced cup expressing a crisp, clean, and fragrant sweetness interlaced with multi-layered acidities.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1:1.8 - 1:2
  • TEMPERATURE: 90°C - 93°C

MILK RATIO SWEET SPOT:

DOSE

  • 90ml cup: 18-20 grams
  • 120ml cup: 18-20 grams
  • 150-180ml cup: 18-20 grams
  • 210-240ml cup: 18-20 grams

YIELD

  • 90ml cup: 40 mL (split shot)
  • 120ml cup: 20-24mL
  • 150-180ml cup: 22-28mL
  • 210-240ml cup: 30-32mL

TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.