Pu’er Coffee

 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 collabo...