THIS TRUELY IS A STAND OUT COFFEE.

El Embrujo is a coffee produced by Ignacio Rodríguez, a 41-year-old farmer from Anserma, at his farm La Palmera, situated at an altitude of 1700-1850 meters above sea level. The farm cultivates a variety of coffee plants, including Castillo, Pink Bourbon, Colombia, and Gesha, using both fully washed and natural processing methods.

For drying, the coffee undergoes mechanical drying for 140-150 hours at temperatures below 38°C, ensuring a controlled and consistent drying process that preserves the coffee’s unique characteristics.

One of the standout coffees from La Palmera is Buffoon – Anaerobic Natural, a Pink Bourbon variety that undergoes a specialized anaerobic fermentation process. The cherries are placed in 25kg bags and submerged in water within a tank for 120-130 hours, allowing fermentation to take place under oxygen-free conditions. Once fermentation is complete, the coffee is moved to the drying phase, where it develops its distinct flavors and aromas.

Ignacio Rodríguez’s meticulous approach to processing and drying results in a high-quality coffee that reflects his processing methods.