Inmaculada Eugenioides (Colombia)
QUALITY SCORE: 96.25
Papaya / Blueberry / Strawberry Yogurt / Guava / Cereal Milk / Puffed Rice
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
- Quality Score
- Julian Holguin Ramos
- 1800 - 2000 masl
- Classic Natural
- Picked in
- September 2020
- Arrived in
- April 2021
- Shipped in
- Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
In 2010, after many years of experience in agriculture, the Holguin family decided to embark on a coffee journey. For more than 80 years they have been cultivating sugar cane in the Valle del Cauca region, and for some 30 years they have also been growing palm oil trees in the Nariño region.
For their new coffee project, they decided to use a pristine forest within the family farm, located in a small town called Pichindé, in the Andes. The location was perfect to grow coffee, where the altitude, climatic conditions and precipitation combined divinely. The initial plot cultivated was 5,12 hectares, and today, nine years later, the family's coffee production takes up a total area of 50 hectares, 30 of which are cultivated, while the rest is kept as a natural forest.
These 50 hectares are divided into four different farms. All four are located in the same region, but in different areas, thus the climatic conditions vary across them. Those farms are El Jardin, Las Nubes, Monserrat and Inmaculada Concepcion. Those farms are planted with some of the rarest and most special coffee varieties like Rume Sudan, Eugenioides, Laurina, Gesha, Maragesha, etc. Today, after nine years of hard work, the family are expanding their production line and experimenting in new areas of specialty coffee to bring to coffee lovers around the world and in Colombia something to fall for.
This natural processed Eugenioides was rescued and cultivated at Finca Inmaculada in Pichinde, Colombia. The Holguin family started cultivating Eugenioides in 2010 in an untouched area of the farm at 1900-2000 masl, in the easternmost part of the Northern Andes. This lot is placed into a special greenhouse, equipped with a dehumidifier, for drying. The dehumidifier slows down the drying process, providing more time for the sugars to transfer from the pulp into the bean. This makes for a sweeter cup with an extremely clear flavour.
Coffea eugenioides is considered to be one of the parent species of modern Arabica. It is a distinct Coffea species, alongside C. arabica and C. canephora (known as Robusta). It originates in the highlands of East Africa, for instance in Rwanda, Uganda, Kenya, Tanzania and the DRC.
Coffea eugenioides produces a very low yield, hence it is not widely cultivated, but it has an exceptional taste that has won it the love and interest of coffee lovers throughout the world.
It has an incredible sweetness: because it contains about half the caffeine present in Coffea arabica, it has almost no perceived bitterness attributable to caffeine. Characteristic of this variety is an elegant citric acidity, creating a perfectly balanced cup.
THE FERMENTATION PROCESS
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-black, and then hull off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or gets covered with mould.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.