Colombia, Anserma, Caldas  Embrujo Estate
Double Fermented Washed Geisha

Single Estate Micro Lot 

Notes: Jasmine, Bergamot, Tangerine, Black Tea, Hazelnut

Producer: Ignacio Rodriguez

Farm Name: Finca La Palmera

Region: Anserma, Caldas Colombia

Variety: Geisha

Process: Double Fermented Washed

Altitude: 1800-2000 masl

BERGAMOT, BLACK TEA, BLACKBERRY,

We’ve been working with our friend Ignacio for some time, developing custom profiles together and pushing the limits of what his coffees can do.

This lot represents his award-winning work.

A stunning Geisha from Finca La Palmera, produced using Ignacio’s unique double fermentation process that was awarded 1st place at the Caldas es Calidad Coffee Festival.

THE FARM

Finca La Palmera is located in Anserma, Caldas, where Ignacio Rodriguez grows Castillo, Pink Bourbon, Colombia, and Geisha at elevations reaching 2,000 meters.

At 41, Ignacio is fully dedicated to specialty coffee. He combines modern technology with traditional, hands-on quality control, using electronic cherry sorting alongside careful hand selection by experienced women from the local community.

The result is exceptionally clean, expressive coffee with an incredible amount of detail in the cup.

THE PROCESS

Double Fermentation · Washed

Purification:
Fresh cherries are washed and sanitized in a water tank using ozone pre-purification.

Fermentation 1: Whole cherries ferment for 36 hours.

Pulping: The cherries are mechanically pulped.

Fermentation 2: The coffee then undergoes another 36 hours of fermentation in its own mucilage, giving the process 72 hours of total fermentation.

Washing:
The coffee is washed after the second fermentation.

Drying:
The coffee is dried in a temperature-controlled mechanical silo for 50–60 hours at 45°C / 113°F.

IN THE CUP

Floral and aromatic, with bergamot and black tea up front, followed by chamomile and blackberry. Bright lemon acidity carries through a clean, structured finish

IGNACIO RODRIGUEZ

Ignacio’s work is built around precision.

From selective harvesting and electronic sorting to fermentation and controlled drying, every stage is carefully managed. His Geisha benefits particularly from the high elevations of La Palmera, where the variety can develop exceptional complexity.

We’ve loved working alongside Ignacio on custom profiles, and this coffee feels like the culmination of that work.

An award-winning coffee from an exceptional producer.

Hario V60
Dose:  20g
Grind:  Slightly finer than your normal pour over 
Water: 340ml of at 200 degrees Fahrenheit 

Bloom: 40ml of water saturating the coffee.

Pour: Pour in circles until your at 100ml 
Pulse: Add 40-60ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes