Since it's inception in 2010 by the Holguin family, Finca Inmaculada has become a globally recognised farm within the specialty coffee industry - with their goal of blending nature and quality at the heart of their community orientated projects and programs.

Inmaculada Farms have been a featured producer here at Bailies for several years - from providing our first roasting experience of Eugenoides, and now providing us with this Sudan Rume varietal.

Another part of Inmaculada's focus is largely given to their Fellows' Farms and Fellows' Exotics programs - the former was initiated in 2022, whilst the latter began in 2023. The purpose of these programs was to assist traditional Colombian coffee farmers who are facing the increasing challenges from; market prices and climate change -  aiming to improve their overall quality of life, whilst also testing and offering the international market many different varieties and processes from over 60-30 hectares of farms respectively.

Sudan Rume Varietal

Sudan Rume is a legendary variety that was discovered in 1940 in a wild state in the Boma Plateau, Southeast Sudan near the Ethiopian border. This area belongs to a region considered to be the birthplace of the Arabica species.

Sudan Rumé has long been used by plant breeders as a source of “quality” genes. It was first planted by Inmaculada in 2012 and used by Sasa Sestic who won the 2015 WBC World Barista Championship in Seattle, WA, USA.

Processing and shipping

Inmaculada's post-harvest processing is a structured affair, using a mix of electronic and hand picking when separating beans to select those at optimal ripeness. Cherries are then (for this coffee) naturally processed using a favoured form of anaerobic fermentation that standardises the coffee profile. 

Drying then takes place within Inmaculada's greenhouses using their unique parabolic drying beds. The cherries are dried for around 15 days in 3 stages using the greenhouses to take advantage of sunlight. After the coffee has been thoroughly checked, it is then stored in grainpro bags, below 40% humidity at 20-25 degrees C, before then being milled in house as a natural and vacuum packed in 24kg boxes to facilitate stacking and preserve the coffee quality.