Embrujo Custom Anaerobic/Aerobic Natural

EMBRUJO — CUSTOM PROFILE

Farm: Finca El Embrujo
Producer: Ignacio Rodriguez
Region: Anserma, Caldas
Altitude: 1,450–1,900 masl
Varietal: Castillo, Colombia
Process: Natural (Anaerobic + Aerobic Expression)

In the Cup
Passion fruit • mango • cacao • yellow raisin

Roast Profile
Full City

A CONVERSATION THAT TURNED INTO A COFFEE

I met Ignacio at Embrujo Estate. We arrived late, but were greeted with excitement. To my amazement Ignacio's team had prepared dinner for me. We ate, we drank, we laughed and talked till the sun came up. It was clear — we saw coffee the same way.

We talked about sustainability not as a concept, but as responsibility.
About consistency not as control, but as understanding.
About flavor as something you build — not something you chase.

That conversation quickly became a collaboration.

We began working on a custom profile, combining anaerobic and aerobic natural processing — not to experiment for the sake of it, but to create something intentional.

A cup built around:

passion fruit for brightness
mango for round sweetness
cacao for structure and a long, complex finish

This coffee is the result of that alignment —
a producer and a roaster pushing in the same direction, with a real outcome in the cup.

THE PRODUCER

IGNACIO RODRIGUEZ — FINCA EL EMBRUJO

Ignacio Rodriguez continues a legacy that began in 1969, when his father first planted the foundations of what would become a 170-hectare estate.

In a region where most farms are under 5 hectares, Embrujo stands apart — not just in scale, but in intention.

Ignacio is actively investing in the future of specialty coffee, building a laboratory and microbiology program to better understand fermentation and improve consistency.

Through investment in fermentation and year-round employment for his team, his focus is simple:

better coffee, made responsibly.

PEOPLE & IMPACT

COMMITMENT BEYOND THE CUP

Finca El Embrujo provides rare, year-round employment in the region.

• 7 on-site housing facilities
• 3 meals daily
• Premium wages
• 48 women employed full-time in quality control

Many of these women are single mothers supporting their families — playing a critical role in maintaining quality through careful sorting and selection.

This coffee reflects that collective effort.

PROCESS

BUILT WITH INTENTION

This coffee was developed through a combination of anaerobic and aerobic natural processing.

The goal wasn’t intensity alone — it was balance.

Careful fermentation control allows fruit character to develop without overwhelming the structure of the cup, resulting in a profile that is both expressive and composed.

BREW EXPERIENCE

Pour Over
Bright, fruit-forward, layered

Espresso
Dense, cacao-driven with tropical lift

French Press
Round, sweet, and full-bodied