INMACULADA CHILI BOURBON, COLOMBIA
SIRUMA
A good coffee begins long before it reaches the cup.
Grown at the high altitudes of the Andes Mountains, Chili Bourbon gains its character through Inmaculada Coffee Farms' meticulous production approach. The natural fruity structure brought by the natural process meets the tropical elegance of papaya, the vibrancy of red berries, and the warm sweetness of apple crumble.
99.9% Defect Free
Every cup is shaped before roasting begins.
A single defective bean can alter the character of the cup. That is why every batch of coffee is carefully inspected before roasting. After roasting, it is re-checked and sorted to remove quakers, broken beans, insect damage, over-fermented beans, and any other defects that could negatively affect cup quality.
Cleaner flavors, a more balanced character, and the same reliability in every cup, in every bag.
At Ultra, consistency is no coincidence.
- Regular price
- ₺1.800
- Sale price
- ₺1.800
- Regular price
-
₺1.800
Location: Valle del Cauca, Colombia
Farm: Inmaculada Coffee Farms / Fellows Farms
Producer: Fellows Farms producers
Type: 100% Arabica
Processing method: Natural
Botanical variety: Chili Bourbon
Altitude: 1700M
Roast Profile: Light Roast
Profile: Papaya, red fruits, apple crumble and elegant aromatic structure
Sweetness: ●●●
Body: ●●●
Acidity:●●●
Instead of changing the flow, control the flow itself.
Ultra Continuous Flow is a brewing approach developed by Ultra to express the coffee's character in a more controlled manner.
Unlike classic multiple pours, the pouring continues without interruption after the blooming phase. In the first stage, a controlled and balanced extraction is achieved via a center pour, while the entire coffee bed is reached through a fast circle pour without ever stopping the flow.
The purpose of this approach is to maintain the flow within the coffee bed to make the water's contact with the coffee more controlled and to complete the extraction in a balanced way.
BREWING RECIPE AND PARAMETERS
Dose: 12.5 g
Water: 200 g
Temperature: 96°C
Ratio: 1:16
Brewing Time: 2:00–2:15
Target TDS: 1.25–1.35
Brewer: Flat-bottom
Grind: Should be adjusted according to the brewing time.
ULTRA CONTINUOUS FLOW
1. Blooming — 40 g
Pour 40 g of water using the circle pour technique. Ensure the entire coffee bed is wetted evenly. Wait for 30–45 seconds.
2. Continuous Flow — 160 g
Following the blooming time, continue pouring without stopping. The second pour consists of two different rhythms, but there is no pause in between.
First stage — 120 g
Reach 120 g of water in a controlled manner using the center pour technique. Direct the pour mainly toward the center to provide a balanced flow without over-agitating the coffee bed.
Following that — final 40 g
Without stopping the pour, complete the final 40 g of water using a fast circle pour technique. This stage moves the coffee remaining on the edges toward the center, flattens the coffee bed, and ensures the final extraction is completed.
BREWING NOTES
If the brewing time falls outside the target range, adjust your grind setting accordingly.
The roast date of the coffee, the equipment you use, and water quality may affect the brewing result. To achieve the best result, we recommend keeping the recipe constant and only changing the grind setting in a controlled manner.
Brew with precision. Discover its character.
SHIPPING AND DELIVERY
Your orders are handed over to the courier by 3:00 PM on weekdays and by 11:00 AM on Saturdays. Orders placed after these times are processed on the next business day.
You will be provided with a tracking number once your order is handed over to the courier company. For standard shipments, it may take up to 24 hours for tracking information to be reflected in the systems.
At Ultra, we ship our coffees with a focus on freshness. The coffee you purchase will not have a roast date older than two weeks from the shipping date.
All shipments are carried out via contracted courier companies. Currently, we do not offer in-store pickup or alternative delivery point options.
BEFORE IT REACHES THE CUP
How is the character of a coffee formed?
The character of Siruma begins to take shape long before the aromas we perceive in the cup; it starts in the geography where the coffee is grown, in the labor of the producer, and in the many delicate decisions made after the harvest.
Within the scope of the Fellows Farms Project, the selected coffee cherries are harvested in line with a quality-focused production approach. The cherries are first weighed and classified via water flotation. They are then subjected to electronic and manual sorting to remove unripe, overripe, or defective cherries.
Siruma is processed using the natural method. In this method, where the coffee cherry is dried with its fruit intact, the cherry's natural sugars and aromatic components remain in contact with the bean throughout the drying process. This process contributes to the development of Siruma's papaya and red fruit character in the cup, as well as its sweet and elegant structure reminiscent of apple crumble.
Drying is carried out using a controlled parabolic natural drying system inside greenhouses. The coffees are turned regularly for 10–14 days, keeping the temperature below 35°C. The goal is not just to reduce moisture, but to ensure the coffee dries in a controlled and homogeneous manner.
After drying, the coffees are rested under appropriate conditions and processed on the farm. Each lot is evaluated through cupping; the final selection is not made until the cup character and quality are verified.
CHILI BOURBON
What makes this variety special?
Also known as Ají Bourbon or Chili Bourbon, this rare variety stands out for its unique genetic structure, which has attracted attention in the Colombian coffee world in recent years.
Initially thought to be a natural mutation of the Bourbon variety, genetic analyses of Chili Bourbon have shown that it is not directly related to the classic Bourbon. Research indicates that this material may be related to a previously unclassified Ethiopian landrace group. Some genetic assessments report links to coffee genetics of Ethiopian and Congolese origin. Therefore, the name "Bourbon" is used today primarily as a historically established name.
"Ají" refers to chili pepper in Spanish. The name came about this way due to the characteristic peppery aroma noticed in the cherries of certain trees. This does not mean the coffee is processed with chili peppers.
At Siruma, the unique genetic character of Chili Bourbon gains a distinct expression through Inmaculada Coffee Farms' high-altitude growing conditions and the Natural process.
In our cup, this character manifests itself with the tropical elegance of papaya, the vibrancy of red fruits, and the sweetness of apple crumble.
Its name sparks curiosity. Its genetic story is surprising. And its cup speaks for its own character.
INMACULADA COFFEE FARMS
The character of coffee evolves with its environment.
Located in Pichindé, in the Cali region of Colombia, at the foothills of the Andes Mountains, Inmaculada Coffee Farms is situated at an altitude of 1,750–2,000 meters within the unique ecosystem of the Farallones de Cali Natural Park.
The farm specializes in rare and characterful coffee varieties such as Chili Bourbon, Sudan Rume, Laurina, Geisha, and Eugenioides.
At Inmaculada, sustainability is not a separate part of production but the system itself. Operating with agroforestry practices, the farm aims to maintain production in harmony with the surrounding natural ecosystem.
FELLOW FARMS PROJECT
Quality is not limited to the borders of the farm.
Siruma is one of the coffees produced under Inmaculada Coffee Farms' Fellows Farms Project.
The Fellows Farms Project, launched by Inmaculada in 2022, goes beyond their own farm to work with coffee producers in the Huila and Cauca regions. The goal of the project is to support producers in accessing better agronomic practices, encourage high-quality coffee production, and ensure that this quality returns as greater value to the producer.
Within the scope of the program, producers are supported in agricultural practices, coffee cherry selection, and quality-focused production, while a premium system applied for high-quality cherries encourages producers to strive for better quality. Thus, the aim is to create not only better coffees but also a sustainable production model where producers receive stronger compensation for their labor.
Siruma's inclusion in the Fellows Farms Project makes this coffee not just a matter of variety and process, but a part of a broader system that develops quality together, from producer to cup.
TECHNICAL SPECIFICATIONS
USAGE
MAINTENANCE
Ben sizin kahvenizi satan bir dükkanda aşçı olarak çalışıyorum. Yılbaşı hediyesi olarak kahve göndermişsiniz. Benim de içme fırsatım oldu, çok beğendim. Elinize sağlık.
Antalya Kahve Festivalinde almıştım, süper bir kahve içmeye kıyamadım 150 g vakumlayıp dondurucuya atmıştım. site açılınca direkt çektim, şiddetle tavsiye olunur.
