Colombia Inmaculada Natural Geisha Coffee Review | Terroir-Driven Specialty Coffee Experience

 When people talk about Colombian coffee these days, it no longer seems to be about how bright and clean its washed coffees are. Instead, the conversation often drifts toward all kinds of flashy, extreme processing methods. Sometimes it even feels exhausting to say the full word “Colombia,” and you just shorten it to “Colom,” as a quiet expression of mixed emotions—part regret, part resignation. But this is how things evolve. When one group relentlessly chases market demand and price premiums through aggressively engineered flavor profiles, there will inevitably be another group that chooses a different path: staying grounded in tradition and respecting terroir. And in today’s Colombia, producers like this feel especially precious—once you encounter them, you simply don’t want to miss them.

Inmaculada Estate is one such name. If you heard of it for the first time, chances are it was back in 2015, when Sasa Sestic won the World Barista Championship using Sudan Rume grown in collaboration with Inmaculada’s Las Nubes farm. Then in 2021, Diego Campos won the World Barista Championship in Milan with Inmaculada’s Eugeniodes, while Matt Winton also claimed the World Brewers Cup title with a blend featuring Eugeniodes and Ecuadorian coffee. From then on, Inmaculada became firmly etched into the global specialty coffee spotlight.

Inmaculada Estate is located in the Pichindé district of Cali, in Colombia’s Cauca region, nestled within the Andes at elevations ranging from 1,750 to 2,000 meters. Surrounded by Farallones de Cali National Natural Park, the estate cultivates a range of varieties including Geisha, Sudan Rume, Laurina (Pointu Bourbon), and Eugeniodes. It’s clear that rare and delicate varieties are a central focus here.

The estate’s development has been steady and deliberate. Founded by the Holguín family in 2010, it began with just five hectares of land—already planted with these uncommon varieties. In 2013, they acquired their second farm, Monserrat Estate (11 hectares), expanding plantings of Geisha, Sudan Rume, and Laurina. By 2015, after years of groundwork and Sasa’s championship win in Seattle, their Sudan Rume gained international recognition, and Las Nubes Farm (11.5 hectares) became widely known. In 2017, they added La Gloria Farm, with 4.5 hectares dedicated to Geisha, followed by the acquisition of Colegio La Inmaculada in 2018. At that point, Inmaculada and its associated farms had formed a complete, integrated system—one that focuses meticulously on every detail to ensure bean quality, supported by automated and professional post-harvest and processing facilities. Today, Inmaculada Estate encompasses 35 hectares of coffee cultivation across a total of 60 hectares of land.

On their official website, one sentence truly stayed with me:
“Since 2010, we have been committed to preserving the dignity of the coffee industry, respecting terroir, upholding professional standards, transforming regions, and connecting the world.”
At first glance, it sounds simple. But in the context of so many Colombian farms diving headfirst into experimental processing, the weight of those words feels heavier—and more valuable—than ever. Inmaculada places great importance on natural resources and sustainability, avoiding synthetic inputs to protect the ecosystem.

If you’ve shopped for Inmaculada coffees recently, you may have noticed the phrase “Fellows Farms Project,” also known as the “Chasing the Light” initiative. This program was launched in 2022 in collaboration with coffee growers from the Huila and Cauca regions. Through this project, Inmaculada pays premium prices for coffee cherries grown by local farmers. On one hand, it expands the cultivation of rare varieties; on the other, it recognizes and rewards the growers’ hard work during harvest. By offering higher compensation, the project actively improves farmers’ livelihoods while strengthening their agronomic and processing practices—ultimately ensuring higher-quality cherries and more distinctive flavor profiles.

A Journey Through Flavor

Recently, a friend gave me a small jar of Inmaculada Natural Geisha from Colombia. Even the dry aroma after grinding was instantly captivating—intensely sweet, with notes of fruity hard candy and the juiciness of fully ripe fruit. It was unmistakably tropical.

I brewed it using 15 grams of coffee (the jar held 45 grams total—perfect for three brews, and small formats like this help ensure you enjoy the coffee at its peak). Water temperature was 91°C, total brew time 1 minute 49 seconds (including a 20-second bloom), with 247 grams of water poured (a 1:16.4 brew ratio), yielding 214 grams in the cup (1:14.3 final ratio). I’ve always preferred slightly more concentrated pour-over recipes. This approach brings out a fuller body in the wet aroma, almost like fruit tea. In the cup, the profile leaned clearly toward floral and fruity notes, layered with a gentle hint of chocolate bitterness from the heavier body. Overall, it was beautifully balanced—soft acidity, bright citrus and berries, and a fruit-tea-like character that made the whole experience deeply comforting and enjoyable.