The Inmaculada Coffee Farms are situated in the heart of the Andes,
surrounded by the Farallones Natural Park, at a maximum altitude
of 2000 masl. Even the most delicate and demanding coffee trees
thrive in this protected natural sanctuary because of its unparalleled
environmental conditions, which include lower air temperatures,
higher soil moisture, the right amount and intensity of sunlight, as
well as oceanic winds from the Pacific, said to blow all afternoon,
refreshing the plantation.
To remain in harmony with the beauty of the natural environment,
Inmaculada implements an agroforestry system, where they
intercrop coffee plants with shade trees. The shade trees bear fruits
favored by birds and provide organic material that helps keep the
land nutrient-rich and fertile. This interaction of agriculture with the
surrounding greenery encourages biodiversity, increases carbon
storage, and facilitates nutrient cycling — all in all, sustainably
supporting productivity while allowing nature to regenerate.
Inmaculada Coffee Farms started with one 5 hectare-farm and have
since grown to five farms encompassing 34 hectares, where only
rare varieties like Eugenoides, Geisha, Sudan Rume, and Laurina are
grown.
Eugenioides is a coffee species, one of Arabica’s progenitors, sought after for its remarkably wild sweetness and complexity.
It is rarely available due to restricted distribution of its seed stock and comparably more challenging cultivation requirements, even compared to rare coffee varieties like Laurina and Geisha, due to its intrinsic physiology and nutritional needs, and what has been observed as inherently low yields amid the best growing conditions.
Grown and processed by Finca Inmaculada, Eugenioides came to global renown and achieved mythical status in global coffee circles when it was used to win two world coffee championships in 2021, by the World Brewers Cup Champion Matt Winton and the World Barista Champion Diego Campos.
As a Natural Anaerobic, this Eugenioides lot expresses layers of intense, ripe fruited notes alongside a clean, distinct sweetness.
HOW TO BREW:
Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 90 - 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 700 to 800 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.
For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.
For the second pour.
• Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.
At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.
After the last pour.
• If the water drains either slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!
