This is a Geisha variety coffee from Inmaculada Coffee Farms in the Andes mountains of Colombia, processed using the natural method. The cherries undergo flotation and electronic and manual sorting to remove defects. The coffee is dried in a parabolic greenhouse under sunlight for 15 days, with carefully controlled temperature peaking at 35°C, until reaching 10.5% moisture content. After drying, the coffee is stabilized in a warehouse in GrainPro bags at 20-25°C before milling and export. Inmaculada Coffee Farms was established by the Holguin family in 2010 and has become a global benchmark for exotic coffees.
