The coffee process involves water sorting to separate green coffee beans, leaves and pips, followed by electronic and manual sorting to separate sub-optimal ripeness, green coffee beans, dried and unripe cherries. Natural anaerobic fermentation is then used to standardise the profile. The coffee is dried by parabolic natural drying in three stages for an average of 15 days in greenhouses to make efficient use of sunlight. The result? Exceptional coffee beans, rich in flavour and story, sourced directly from the heart of Colombia's coffee country. Through the Fellow Farm Programme, Inmaculada is not only providing exceptional coffee, but also ensuring a better future for local communities and the coffee industry as a whole.