Palmera Geisha
Palmera Geisha
Crafted by Ignacio Rodriguez, a dedicated coffee producer from Anserma, El Embrujo reflects a deep commitment to quality. At 41, Ignacio manages La Palmera farm, located at elevations of 1,700 to 1,850 meters above sea level. The farm cultivates exceptional coffee varieties, including Castillo, Pink Bourbon, Colombia, and Gesha, each processed with precision using a combination of fully washed and natural techniques. All coffees are mechanically dried at temperatures below 38°C for 140 to 150 hours, ensuring optimal bean quality and vibrant flavor profiles.
The production of El Embrujo begins with rigorous cherry selection. Cherries are first sorted electronically, followed by meticulous hand-selection by skilled women, guaranteeing only the ripest and highest-quality cherries are used. This careful attention to detail distinguishes this lot.
The Gesha component of El Embrujo is processed using a distinctive washed method. Cherries undergo a 36-hour aerobic fermentation in baskets before pulping. The beans then enter a second 36-hour oxidation phase, followed by thorough washing and slow drying in a controlled environment. This methodical approach highlights the unique characteristics of each variety, showcasing Ignacio’s dedication and the exceptional quality of El Embrujo.
