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Returning to our menu is the latest Gesha Fellows from Inmaculada. In 2010, the Holguin family founded Inmaculada Coffee Farms with a vision to blend nature, quality, and community impact. Working with other farms, they establish the Fellow project where they buy cherry from surrounding producers and process it at their facilities.

As always, the journey starts with handpicking ripe cherries, followed by flotation to remove defects. Electronic and manual sorting ensure the highest quality.

Drying takes place in a sunlit parabolic greenhouse over 15 days. Cherries air-dry to 50% moisture, then temperatures peak at 35°C to reduce moisture to 20-25%, with a final target of 10.5%.

Finally, the coffee stabilizes in GrainPro bags at 20-25°C, preserving its quality until milling and export.