"Upon grinding, the aroma presents lemon custard, bergamot, peach, and coffee blossom. On the palate, strawberry, peach, and bergamot lead, followed by orange blossom, jasmine, and soft white florals. The cup is smooth and velvety, with a rich sweetness and full, rounded body."

Inmaculada is led by the Holguin-Ramos family, whose agricultural background spans more than nine decades before their move into specialty coffee in 2010. The project was built around a clear intention: to cultivate rare coffee genetics with controlled agronomy and careful post-harvest work. Their approach combines family stewardship with a technical focus on traceability, lot separation, and quality preservation. Across the farm, coffee production is treated as an integrated system, from selective harvest through to milling and packing. .

The farm is located in Pichindé, near Cali, in Colombia’s Valle del Cauca department. Its plots sit in the Andean foothills around the Farallones de Cali Natural Park, with elevations generally ranging from 1,750 to 2,000 metres above sea level. This setting brings cooler mountain conditions, forest influence, and slower cherry development. The surrounding biodiversity is central to the farm’s agronomic philosophy, with agroforestry practices used to maintain shade, soil balance, and ecological stability. Inmaculada avoids synthetic fertilisers and agrochemicals, allowing the environment to play a direct role in the expression of each lot.

Geisha is one of the defining varieties within Inmaculada’s rare-variety program. Originally selected for its distinct floral structure and elegant acidity, it requires careful cultivation to preserve clarity in the cup. At high elevation, Geisha tends to develop slowly, allowing sweetness and aromatic complexity to form with greater definition. Inmaculada’s work with this variety focuses on precision rather than volume, treating each harvest as a small, traceable selection. In this natural lot, the variety’s refined structure is supported by a fruit-forward processing style without losing its clean and delicate profile.

For this lot, ripe cherries were selectively harvested and separated to build a small curated selection. The cherries were then sorted for consistency, removing underripe, overripe, and defective fruit before drying. As a natural process, the coffee remained inside the whole cherry throughout drying, allowing controlled contact between seed, pulp, and skin. Drying took place slowly on raised beds over approximately 25 days, with careful attention to airflow and moisture reduction. After drying, the coffee was milled in-house and vacuum packed to preserve stability, traceability, and freshness.

Finca Inmaculada’s Geisha Natural is shaped by the meeting point of rare genetics, high-elevation terroir, and patient drying. The process gives the coffee a rounded fruit expression while keeping the variety’s floral and structured character intact. Rather than relying on intense fermentation, this lot shows how natural processing can be used with discipline and clarity. The extended raised-bed drying contributes sweetness and depth, while the farm’s controlled handling helps maintain transparency.

Variety : Geisha
Altitude : 1900 MASL
Process : Natural
Origin : Pichindé, Valle del Cauca