Inmaculada Pink Bourbon Anaerobic Natural
ROAST: Light
ORIGIN: Pichindé, Valle del Cauca, Colombia
NOTES: Cherries, Vanilla, Raspberries, Green Tea
Inmaculada Pink Bourbon – Wild Precision and Mountain Elegance
Biodynamic farming. Anaerobic natural fermentation. Clean fruit and floral depth from Colombia’s most experimental terroir.
From the highlands of Pichindé, Colombia, comes this intensely expressive Pink Bourbon—crafted through Inmaculada’s Fellows Project. Expect ripe red fruit, a touch of green tea freshness, and a round, almost liqueur-like complexity. Elegant yet layered, clean yet juicy, this is Colombian terroir filtered through pure intention.
The Story Behind Inmaculada – Legacy, Elevation, and Biodiversity
Inmaculada Coffee Farms was founded in 2010 by the Holguín-Ramos family—four generations into Colombian agriculture and ready to give back to the land they loved. Located in the mountains of Pichindé, just outside Cali and bordered by the Farallones de Cali National Park, their farms range from 1,650 to 2,000 meters above sea level and are surrounded by a rare ecological reserve.
What started with five hectares of exotic varieties has grown into a global name in precision coffee—Geisha, Laurina, Sudan Rume, Eugenioides—all grown under biodynamic agriculture, with no synthetic inputs and a full commitment to native forest ecology.
Processing Breakdown – Anaerobic Natural, Inmaculada Style
🍒 Selective Harvest & Sorting
✅ Floatation to remove underripes and defects
✅ Electronic and manual cherry selection
🧪 Anaerobic Natural Fermentation
✅ Oxygen-free tanks for flavor precision and structure
✅ Controlled fermentation designed for consistency and depth
🌞 Parabolic Greenhouse Drying
✅ 15-day, three-stage drying system
✅ Slow and even dehydration using natural sunlight
📦 Quality Control & Preservation
✅ Cupped throughout to maintain scoring benchmarks
✅ GrainPro storage under 40% humidity, 20–25°C
✅ In-house dry milling and vacuum-sealed in 24kg boxes
Flavor Profile – Ripe Fruit, Soft Liquor, and Fresh Structure
☕ Aroma: Cherry, vanilla, and subtle florals,
☕ First Sip: Juicy cherries with a touch green tea and vanilla sweetness
☕ Mid-Palate: Green grapes and green tea bring brightness and structure
☕ Finish: Silky, soft, and persistent—medium-bodied with medium acidity
This is a cup that rides the line between clarity and complexity—fruit-forward but clean, structured yet soft. No over-ferment, no chaos—just layers of intentionality and terroir.
Origin & Process
📍 Region: Pichindé, Valle del Cauca, Colombia
🌱 Variety: Pink Bourbon
🔬 Process: Anaerobic Natural
⛰ Elevation: 1,600 masl
🌿 Biodynamic, agroforestry-grown, zero synthetic inputs
Fellow Project Exclusive – Clean Fruit, Natural Depth
This Pink Bourbon represents the best of what Colombia can be—elevated, collaborative, and expressive. It’s a coffee that balances wild energy with clean precision, crafted in harmony with one of Colombia’s most vibrant ecosystems.
Red fruit meets green tea calm. Anaerobic meets restraint. Colombia, elevated.
ROAST: Light
ORIGIN: Pichindé, Valle del Cauca, Colombia
NOTES: Cherries, Vanilla, Raspberries, Green Tea
Inmaculada Pink Bourbon – Wild Precision and Mountain Elegance
Biodynamic farming. Anaerobic natural fermentation. Clean fruit and floral depth from Colombia’s most experimental terroir.
From the highlands of Pichindé, Colombia, comes this intensely expressive Pink Bourbon—crafted through Inmaculada’s Fellows Project. Expect ripe red fruit, a touch of green tea freshness, and a round, almost liqueur-like complexity. Elegant yet layered, clean yet juicy, this is Colombian terroir filtered through pure intention.
The Story Behind Inmaculada – Legacy, Elevation, and Biodiversity
Inmaculada Coffee Farms was founded in 2010 by the Holguín-Ramos family—four generations into Colombian agriculture and ready to give back to the land they loved. Located in the mountains of Pichindé, just outside Cali and bordered by the Farallones de Cali National Park, their farms range from 1,650 to 2,000 meters above sea level and are surrounded by a rare ecological reserve.
What started with five hectares of exotic varieties has grown into a global name in precision coffee—Geisha, Laurina, Sudan Rume, Eugenioides—all grown under biodynamic agriculture, with no synthetic inputs and a full commitment to native forest ecology.
Processing Breakdown – Anaerobic Natural, Inmaculada Style
🍒 Selective Harvest & Sorting
✅ Floatation to remove underripes and defects
✅ Electronic and manual cherry selection
🧪 Anaerobic Natural Fermentation
✅ Oxygen-free tanks for flavor precision and structure
✅ Controlled fermentation designed for consistency and depth
🌞 Parabolic Greenhouse Drying
✅ 15-day, three-stage drying system
✅ Slow and even dehydration using natural sunlight
📦 Quality Control & Preservation
✅ Cupped throughout to maintain scoring benchmarks
✅ GrainPro storage under 40% humidity, 20–25°C
✅ In-house dry milling and vacuum-sealed in 24kg boxes
Flavor Profile – Ripe Fruit, Soft Liquor, and Fresh Structure
☕ Aroma: Cherry, vanilla, and subtle florals,
☕ First Sip: Juicy cherries with a touch green tea and vanilla sweetness
☕ Mid-Palate: Green grapes and green tea bring brightness and structure
☕ Finish: Silky, soft, and persistent—medium-bodied with medium acidity
This is a cup that rides the line between clarity and complexity—fruit-forward but clean, structured yet soft. No over-ferment, no chaos—just layers of intentionality and terroir.
Origin & Process
📍 Region: Pichindé, Valle del Cauca, Colombia
🌱 Variety: Pink Bourbon
🔬 Process: Anaerobic Natural
⛰ Elevation: 1,600 masl
🌿 Biodynamic, agroforestry-grown, zero synthetic inputs
Fellow Project Exclusive – Clean Fruit, Natural Depth
This Pink Bourbon represents the best of what Colombia can be—elevated, collaborative, and expressive. It’s a coffee that balances wild energy with clean precision, crafted in harmony with one of Colombia’s most vibrant ecosystems.
Red fruit meets green tea calm. Anaerobic meets restraint. Colombia, elevated.
ROAST: Light
ORIGIN: Pichindé, Valle del Cauca, Colombia
NOTES: Cherries, Vanilla, Raspberries, Green Tea
Inmaculada Pink Bourbon – Wild Precision and Mountain Elegance
Biodynamic farming. Anaerobic natural fermentation. Clean fruit and floral depth from Colombia’s most experimental terroir.
From the highlands of Pichindé, Colombia, comes this intensely expressive Pink Bourbon—crafted through Inmaculada’s Fellows Project. Expect ripe red fruit, a touch of green tea freshness, and a round, almost liqueur-like complexity. Elegant yet layered, clean yet juicy, this is Colombian terroir filtered through pure intention.
The Story Behind Inmaculada – Legacy, Elevation, and Biodiversity
Inmaculada Coffee Farms was founded in 2010 by the Holguín-Ramos family—four generations into Colombian agriculture and ready to give back to the land they loved. Located in the mountains of Pichindé, just outside Cali and bordered by the Farallones de Cali National Park, their farms range from 1,650 to 2,000 meters above sea level and are surrounded by a rare ecological reserve.
What started with five hectares of exotic varieties has grown into a global name in precision coffee—Geisha, Laurina, Sudan Rume, Eugenioides—all grown under biodynamic agriculture, with no synthetic inputs and a full commitment to native forest ecology.
Processing Breakdown – Anaerobic Natural, Inmaculada Style
🍒 Selective Harvest & Sorting
✅ Floatation to remove underripes and defects
✅ Electronic and manual cherry selection
🧪 Anaerobic Natural Fermentation
✅ Oxygen-free tanks for flavor precision and structure
✅ Controlled fermentation designed for consistency and depth
🌞 Parabolic Greenhouse Drying
✅ 15-day, three-stage drying system
✅ Slow and even dehydration using natural sunlight
📦 Quality Control & Preservation
✅ Cupped throughout to maintain scoring benchmarks
✅ GrainPro storage under 40% humidity, 20–25°C
✅ In-house dry milling and vacuum-sealed in 24kg boxes
Flavor Profile – Ripe Fruit, Soft Liquor, and Fresh Structure
☕ Aroma: Cherry, vanilla, and subtle florals,
☕ First Sip: Juicy cherries with a touch green tea and vanilla sweetness
☕ Mid-Palate: Green grapes and green tea bring brightness and structure
☕ Finish: Silky, soft, and persistent—medium-bodied with medium acidity
This is a cup that rides the line between clarity and complexity—fruit-forward but clean, structured yet soft. No over-ferment, no chaos—just layers of intentionality and terroir.
Origin & Process
📍 Region: Pichindé, Valle del Cauca, Colombia
🌱 Variety: Pink Bourbon
🔬 Process: Anaerobic Natural
⛰ Elevation: 1,600 masl
🌿 Biodynamic, agroforestry-grown, zero synthetic inputs
Fellow Project Exclusive – Clean Fruit, Natural Depth
This Pink Bourbon represents the best of what Colombia can be—elevated, collaborative, and expressive. It’s a coffee that balances wild energy with clean precision, crafted in harmony with one of Colombia’s most vibrant ecosystems.
Red fruit meets green tea calm. Anaerobic meets restraint. Colombia, elevated.
ROAST: Light
ORIGIN: Pichindé, Valle del Cauca, Colombia
NOTES: Cherries, Vanilla, Raspberries, Green Tea
Inmaculada Pink Bourbon – Wild Precision and Mountain Elegance
Biodynamic farming. Anaerobic natural fermentation. Clean fruit and floral depth from Colombia’s most experimental terroir.
From the highlands of Pichindé, Colombia, comes this intensely expressive Pink Bourbon—crafted through Inmaculada’s Fellows Project. Expect ripe red fruit, a touch of green tea freshness, and a round, almost liqueur-like complexity. Elegant yet layered, clean yet juicy, this is Colombian terroir filtered through pure intention.
The Story Behind Inmaculada – Legacy, Elevation, and Biodiversity
Inmaculada Coffee Farms was founded in 2010 by the Holguín-Ramos family—four generations into Colombian agriculture and ready to give back to the land they loved. Located in the mountains of Pichindé, just outside Cali and bordered by the Farallones de Cali National Park, their farms range from 1,650 to 2,000 meters above sea level and are surrounded by a rare ecological reserve.
What started with five hectares of exotic varieties has grown into a global name in precision coffee—Geisha, Laurina, Sudan Rume, Eugenioides—all grown under biodynamic agriculture, with no synthetic inputs and a full commitment to native forest ecology.
Processing Breakdown – Anaerobic Natural, Inmaculada Style
🍒 Selective Harvest & Sorting
✅ Floatation to remove underripes and defects
✅ Electronic and manual cherry selection
🧪 Anaerobic Natural Fermentation
✅ Oxygen-free tanks for flavor precision and structure
✅ Controlled fermentation designed for consistency and depth
🌞 Parabolic Greenhouse Drying
✅ 15-day, three-stage drying system
✅ Slow and even dehydration using natural sunlight
📦 Quality Control & Preservation
✅ Cupped throughout to maintain scoring benchmarks
✅ GrainPro storage under 40% humidity, 20–25°C
✅ In-house dry milling and vacuum-sealed in 24kg boxes
Flavor Profile – Ripe Fruit, Soft Liquor, and Fresh Structure
☕ Aroma: Cherry, vanilla, and subtle florals,
☕ First Sip: Juicy cherries with a touch green tea and vanilla sweetness
☕ Mid-Palate: Green grapes and green tea bring brightness and structure
☕ Finish: Silky, soft, and persistent—medium-bodied with medium acidity
This is a cup that rides the line between clarity and complexity—fruit-forward but clean, structured yet soft. No over-ferment, no chaos—just layers of intentionality and terroir.
Origin & Process
📍 Region: Pichindé, Valle del Cauca, Colombia
🌱 Variety: Pink Bourbon
🔬 Process: Anaerobic Natural
⛰ Elevation: 1,600 masl
🌿 Biodynamic, agroforestry-grown, zero synthetic inputs
Fellow Project Exclusive – Clean Fruit, Natural Depth
This Pink Bourbon represents the best of what Colombia can be—elevated, collaborative, and expressive. It’s a coffee that balances wild energy with clean precision, crafted in harmony with one of Colombia’s most vibrant ecosystems.
Red fruit meets green tea calm. Anaerobic meets restraint. Colombia, elevated.