Finca Inmaculada, Pichindé, Colombia – Honey Anaerobic Bourbon Rosado – “An exquisite representation of a beautiful varietal, sourced from the Inmaculada Fellows project and masterfully crafted by the Holguin brothers”. Lingonberry, physalis, manuka honey. Showcasing remarkable depth, structure, and vibrancy of tropical and berry acidity, leading to a refined floral tea-like finish. Bourbon Rosado or commonly known as Pink Bourbon cherries are meticulously handpicked at their peak ripeness to guarantee optimal sugar levels and consistency. Following the harvest, the cherries are floated in clean water to eliminate underripe fruits and impurities, thereby enhancing the clarity and cleanliness of the final brew. Once sorted, the cherries undergo pulping to remove the skin, while retaining a specific amount of mucilage on the beans. This sugary layer is vital in the honey process, facilitating flavour development through enzymatic activity. The beans are subsequently fermented in sealed tanks for a duration of 36 to 48 hours. This semi-dry fermentation is carefully monitored, with temperature and pH being controlled to safeguard the coffee’s floral and fruity characteristics. After fermentation, the coffee is moved to raised beds under shade and is dried slowly over a period of 18 to 25 days. The beans are regularly turned to avoid defects and ensure uniform drying, while the mucilage crystallises, forming a sticky, golden layer on the parchment. This meticulous attention to detail results in a deep, layered, and intricate cup that we love sharing with friends on any occasion. Finca Inmaculada is an innovative specialty coffee farm situated in Pichindé, Valle Del Cauca, Colombia. Founded by the Holguin family in 2010, the farm has received international recognition for its production of rare and exotic coffee varieties. With altitudes ranging from 1,650 to 2,000 meters above sea level and fertile volcanic soils, the farm grows Sudan Rume, Eugenoides, Laurina, and Geisha using biodynamic and agroforestry methods. Nestled within the Farallones National Park, its ecosystem fosters biodiversity and sustainable practices. The farm eschews agrochemicals, instead relying on natural cycles and soil regeneration. Post-harvest procedures are carried out with great care, including anaerobic fermentation and carbonic maceration, which enhance the development of complex flavours. Their coffees have achieved numerous World Barista Championship titles and are favoured by top baristas and roasters around the globe. Finca Inmaculada additionally aids neighbouring communities through initiatives such as the coffee project known as “Fellow Farms,” which involves sharing expertise and resources with other Colombian producers. Every coffee lot is traceable from the tree to the point of export, thereby guaranteeing transparency and consistency.