El Embrujo - Colombia -

At La Palmera, the farm of Ignacio Rodríguez in Anserma, all coffee cherries are first sorted electronically and then carefully hand-checked by an experienced team.

For this coffee, Ignacio applies a unique and meticulously controlled fermentation process. The cherries undergo 36 hours of open-air fermentation, followed by an additional 36 hours of oxidation. Afterward, they are thoroughly washed and slowly dried in mechanical dryers at a low temperature—never exceeding 38 °C—for 140 to 150 hours. This careful approach ensures that the refined aromas and delicate character of the Geisha variety are fully preserved.

The result is an exceptionally clean cup, with the floral notes typical of Geisha, complemented by juicy tones and a hint of blackberry jam.

We recommend this coffee as a filter coffee. 

For Filter we suggest the following recipe:

• In: 15

• Out: 225

• C° 88

• 2'' 15'