Colombia EL EMBRUJO – Geisha from Father's Coffee Roastery offers a refined taste experience that will transport you to a peaceful tea room in the middle of a flower garden. Elegant notes of blackberries, delicately astringent black tea, and soothing chamomile unfold in the cup. Geisha from the La Palmera farm is delicate and airy, yet full-bodied, with a light floral aroma, medium acidity, and an exceptionally clean finish. It is the ideal choice for those who want to enjoy a peaceful, sophisticated cup with an emphasis on detail and elegance.
El Embrujo coffee is produced by Ignacio Rodriguez, who runs the La Palmera farm in the Anserma region at an altitude of 1,700–1,850 meters above sea level. At 41 years of age, he is fully dedicated to specialty coffee and grows varieties such as Castillo, Pink Bourbon, Colombia, and especially Geisha, which develops its potential wonderfully here at higher altitudes. Ignacio emphasizes precision work, complementing electronic cherry sorting with hand selection by experienced women from the local community, ensuring that only the highest quality fruits go on to further processing. His approach combines modern technology with respect for traditional values.
This Geisha is processed using a washed method with two-stage fermentation. First, the coffee cherries undergo 36 hours of aerobic fermentation in baskets, then they are pulped and undergo another 36 hours of oxidative fermentation. After thorough washing, the beans are dried in mechanical dryers for 140 to 150 hours at a temperature below 38 °C, which helps to preserve the delicacy and layered character of the cup. Thanks to this careful process, the natural elegance of the Geisha variety is fully developed in this coffee - clean, floral, delicately fruity, and exceptionally balanced.