Origin: Colombia - Valle del Cauca - Pichinde
Farm: Inmaculada - Main station
Altitude: 1820 m
Variety: Gesha
Process: Natural - Nitrogen flushed
Harvest: June 2026
We’re delighted to welcome a new farm to our catalogue.
We were lucky to meet Juan and Jorge from Inmaculada when they came by our roastery and kindly brought along all of their coffees for us to taste. After cupping through the full selection, we chose an incredible Gesha from their main station.
Nitrogen-flushed, followed by one month of dehumidification drying, this coffee has a really interesting profile that flirts with the boundaries of what we usually offer at Datura. The processing brings rich and expressive flavours while keeping the cup fresh and far from boozy, with high malic acidity and a bright, sparkling character.
Process
The whole cherries underwent a 109 hour controlled-temperature fermentation with nitrogen flushing, starting at 21.2°C and finishing at 21.1°C. During fermentation, Brix decreased from 15.2 to 12.4, while pH moved from 5.0 to 4.8.
A Saccharomyces cerevisiae yeast culture, first grown aerobically in cascara, was introduced to the fermentation. After fermentation, the cherries were dried for one month in a dehumidifying room.
