Inmaculada Fellows Anaerobic Natural Geisha

In 2022, Inmaculada Coffee Farms started the Fellow’s Farms Program to help farmers who were experiencing difficulties producing coffees due to climate change. Small batches of coffee cherries from neighbouring producers are purchased and processed, relieving the farmers of post-harvest processing costs. With Inmaculada’s guidance, farmers have been able to enhance their agronomical and picking practices, improve their quality, and are paid a bonus for the quality of cherries harvested.

The geisha cherry in this lot was purchased from local farmers near the Inmaculada estate. Once the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 48-hour anaerobic fermentation in sealed containers, where the pH and sugar levels are carefully monitored.

The coffee is then transferred to the drying house (where the team have implemented a system that uses a vacuum environment to evenly dry coffee). The initial drying is done for 48hrs without rotation and then for 15 days with rotations done 3 times a day.