Natural signature
The magic of Inmaculada natural Geisha lies in preserving the terroir of the coffee through a zero-hour fermentation process. This approach ensures that the habitat and natural conditions of their coffee fields shine through, offering an authentic expression of the terroir.
A defining aspect of their process is the meticulous handling of each day’s harvest. Coffee cherries picked by individual pickers are processed separately, with batches kept apart to determined either as Family Reserve or Signature, their highest-scoring coffee.
The process begins with careful selection: experienced pickers harvest the cherries, which are then floated to clean and sort them. An advanced electronic sorting machine further refines the selection, determining which cherries qualify for their premium specialty coffee and which are allocated as B product. Once sorted, the cherries are transferred to parabolic solar dryers until the ideal moisture level of 10.5% is achieved.
Finally, the coffee undergoes rigorous milling before each batch is meticulously cupped to classify it as either Family Reserve or Signature. This attention to detail at every stage ensures an exceptional quality that truly sets their coffee apart.
