COLOMBIA | EL EMBRUJO BUFFOON
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About this 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.
