Inmaculada Geisha Signature
Filter • Floral & light
Sweet and creamy notes like tangerine, tropical fruits and apricot complimetent with elegant coffee flowers and a jasmine undertone.
Producer Holguín-Ramos Family
Region Pichinde, Valle del Cauca
Altitude 1700–2000 MASL
Variety Geisha
Process Natural Signature
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.
V60 Pour-Over
- Dose: 15 g
- Grind Size: 650 µm | Commandate ~22 Clix (44 Red Clix)
- Water: 240 g at 92°C
- Pouring Stages: 60 g (0:00) | 60 g (0:45) | 60 g (1:10) | 60 g (1:40)
- Total Brew Time: 2:40
- TDS: 1.10 %
- Extraction Yield: 15.33 %
Pro Recipes
- Brewers: V60 Metal
- Paper Filter: Sibarist
- Grind Size: 600 µm | Commandate ~20 Clix (40 RedClix)
- Water: 240 g at 92°C
- Paragon Compound Chilling: Pour 1
- Water Composition: Apex Lab 1 / 1 / 1.5
- Pouring Stages: 60 g (0:00) | 60 g (0:45) | 60 g (1:10) | 60 g (1:40)
- Total Brew Time: 2:40
Pro Tips
- Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
- Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
- Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
- Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
