fellows’ program

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At the beginning of 2022 we had the opportunity to meet amazing coffee producers in the region of Cauca and they expressed the difficulties they were having producing their coffees due to climate change albeit the rising prices. It was still not enough for them since their production lowered as well.

After that meeting, we put up a plan that would benefit both parties. We started out by buying small batches of coffee cherries from them and processing it at our farm, relieving them from the post-harvest processes and paying them a bonus for the quality cherries they’d harvested. Our clients cupped those coffees and were amazed; some of them even got to meet those producers and were very happy to be part of this project supplying, roasting and serving it at their cafés.

It turned out to be an amazing new intrapreneurship and in mid 2022 we formally decided to execute this project today known as Fellow’s Farms Program.

Fellows’ farms is an Inmaculada Coffee Farms project inspired and aimed to improve farmers quality of life by helping them to enhance their agronomical and picking practices while combining it with Inmaculada’s know-how and improving their price point; this way they can reach specialty coffees standards. The Fellows’ Program also aims to portrait the producers to the international markets with all the traceability so all of their work and effort can be appreciated. This way, together, we can deliver excellent coffees from different neighboring producers.

We are working with a group of farmers in the Cauca department in the municipalities of Tambo, Piendamó and Caldono. Together they sum around 60 Hectares of Colombian common varieties planted in agroforestry concept with trees and shrubs so they can protect their crops of adverse weather conditions.

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fellows'

Direct benefits

harvest

Inmaculada sets criteria on the picking process so we give bonuses on the ripen cherries letting the average balance between 15-25% above the market price depending on the quality our fellows pick.
transport

Reduction on transport cost by picking coffee directly at source.
Coffee processing

Wet station cost eliminated because Inmaculada does this process.
drying

Drying process eliminated reducing the time to get the cash flow.
Product recognition

International customers recognition with all the traceability of origin and farms.

inmaculada’s

Process

classification

Floating, separating greens leaves and stones.
Hand sort

Hand picking to separate non optimal state of ripeness, greens, dried and unripped.
fermentation

Natural processed Anaerobic carbonic maceration to standardize the profile.
drying

Parabolic natural drying on average 15 days in 3 stages (Pre Drying- Stabilizing-Drying) using greenhouses to take advantage of sunlight and keep bean temperature below 40 degrees.
Quality control

Every Storage Keep unit is cupped to assure profile and score.
warehouse

Coffee is stored at optimal conditions to preserve quality: * Grainpro+bags * Below 40% humidity * 20-25 degrees °C.
Milling & packing

coffe is milled in house as natural then vacum packed in 24kg boxes to facilitate stacking and preserve quality.