Geisha from Colombia that you can prepare anywhere! This elegant and layered El Embrujo coffee in a drip bag will win you over right away. Its flavor features blackberries, black tea, and chamomile—delicate notes that blend in the cup with the typical lightness and floral character of the Geisha variety. The perfect choice for anyone who wants a quality cup anytime, anywhere – at the office, on a hike, or during a weekend getaway to the countryside. Preparation is extremely simple and the result is absolutely exceptional. Bonus? The drip bag is fully compostable.
The coffee comes from the La Palmera farm in the Anserma region, located at an altitude of 1,700–1,850 meters above sea level, where it is cared for by Ignacio Rodriguez, one of the most interesting producers of the new generation in Colombia. Ignacio grows various varieties, but Geisha is his gem. On the farm, he uses precise mechanical drying at low temperatures (up to 38 °C), which lasts up to 150 hours. This protects the delicate aromatic components of the coffee and ensures consistency and complexity.
El Embrujo coffee is processed using a washed method with double fermentation – first 36 hours of aerobic fermentation in baskets, followed by hulling and another 36 hours of oxidation. This releases the maximum flavor from the coffee beans without any distracting tones. Subsequent washing and drying contribute to the high purity and complexity of the coffee.
How to prepare a drip bag?
- Place the drip bag on a cup or teapot.
- Pour boiling water until the drip bag is half full.
- Wait 20 seconds.
- Slowly fill the drip bag to the brim with boiling water.
- Wait until it has almost drained.
- Refill the drip bag to the brim with boiling water.
- Wait until the drip bag has completely drained.
- Enjoy your coffee!