Inmaculada Fellows Anaerobic Natural Geisha

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Description

Inmaculada Fellows Anaerobic Natural GeishaIn 2022, Inmaculada Coffee Farms started the Fellows Farms Program to help farmers who were experiencing difficulties producing coffees due to climate change. Small batches of coffee cherries from neighbouring producers are purchased and processed, relieving the farmers of post harvest processing costs. With Inmaculadas guidance, farmers have been able to enhance their agronomical and picking practices, improve their quality, and are paid a bonus for

This ideal conditions contribute to an exceptionally bright

El Arcángel was planted in 2015 and had its first harvest in 2017

with an intense rainy season and a light ‘chipi chipi’ rainy season

The coffee is then transported down the hill to their drying yard in Mbale where it is dried for another 10 days to below 11% moisture

Drying in a dehumidifier removes moisture without over-oxidising the seed or allowing metabolism to progress beyond fermentation

Perched amidst breathtaking landscapes

this lot was processed at a wet mill run by experts

Led by Diego Bermudez

Adrian’s natural processing method is an intricate multi-step process that brings out the full flavour of perfectly mature coffee cherries

cherry and chocolate sweetness

Each season around 900 subsistence farmers deliver approximately 500–600 tons of cherry to the station for processing

This Maracattura lot was grown on 7