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 to Sudan Rume, and Geisha coffees - the farm produces many exceptional coffees of the highest standard around the world.

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.

This Caturron varietal is the product of these exact programs. The name, 'Caturron' translates into 'big caturra' and is often described as a 'mysterious varietal' in that it isn't entirely known where it first appeared. The name rings of familiarity, as it sounds so similar to the well-known 'caturra' varietal, from which Caturron has been traced back to. This Caturron is one of many known as 'experimental varieties', most commonly traced back to the Huila region in Colombia - where many experimental varieties have sprung from in the past.

Despite it's similarities to other varietals common in Colombia - Caturron stands out with it's large, oblong shaped beans, as well have being known as having a remarkably distinct flavour profile. This varietal's ability to achieve high yields and it's resistant qualities have added to the varietals popularity amongst coffee producers in Colombia.

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.