||Pichinde, Valle del Cauca, Colombia
|Inmaculada Coffee Farms- Las Nubes
INMACULADA COFFEE FARMS
The CEO of Inmaculada is Julian Vicente Holguín Ramos and is run by him and his 3 siblings. Located 20 minutes from Cali, Valle de Cauca Colombia in a small town called Pichinde located in the Andes mountains, in an untouched forest that has always been in their family farm. The location they thought was perfect to grow coffee; weather, altitude, rainfall etc… and the Holguin family, they started with 5.12 hectares and 10 years later, they have around 50 hectares of which 30 are used to plant coffee and the rest is kept as natural forest. The 50 hectares are divided into four different farms located in the same region but in different areas, having different climate conditions (Altitude, humidity, rainfall etc…) Those farms are El Jardin, Las Nubes, Monserrat and Inmaculada Concepcion. In those farms are planted some of the rarest and most special coffees like Sudan Rume, Eugenioides, Laurina, Gesha, Maragesha. The land has been in the family for over 80 years where they have been involved in sugarcane in Valle del Cauca and Palm oil trees in the region of Narino. In 2010, Julien and his family, after many years of experience in the agriculture field, decided to start growing coffee.
The Sudan Rume varietal is grown at 2050 masl on their farm, Las Nubes. It is a variety of the arabica coffee that was once found in a wild state in the forests of the inter tropical mountains of Marsabit in the Boma Plateau in Africa, in the south eastern part of Sudan. It is a taller tree, known to be resistant to the coffee cherry disease and was discovered growing wild in Sudan in 1940, and is revered for its tropical fruit notes. It’s a very floral coffee with sweet spice & tea-like. Because of its disease resistance, it is a popular choice for agronomists to cross-breed with, and thus is a DNA donor to varieties such as colombia or castillo. It is low yield, however, so few producers take on the challenge of cultivating it. It is a relatively rare coffee, on the cusp of a geisha-like explosion due to increasing interest in rare varieties.
Because the farm sits on a mountain range that is closest to the pacific ocean, there are winds that come in from west to east and they pass over the mountains and contribute to the micro-climate. It’s not a traditional coffee growing area because it's outside of the coffee center, or the “Coffee Axis,” but it works. They only produce natural process coffee and are working towards becoming 100% organic. Every bean is hand picked and hand selected (they have a team of 10 people that thumb through every single bean they export) and the cleanliness of their processes are unmatched due to the meticulous processing. They have a very special drying process that is unlike anything else in the world. It’s on the roof of a monastery where they built special solarium greenhouses, which protects the coffee from rehydrating and also allows wind to pass through the carousel on the African raised beds, preventing rot. Beans are dried for 20 days or at 10% humidity.