Colombia - Finca El Embrujo
Ignacio Rodriguezâs Finca La Palmera in Colombia has grown from 3 hectares in 1969 to 165 hectares today. Coffee is selectively handpicked, then floated and hand-sorted before processing. Fermentation takes place in crates for 36â120 hours, depending on temperature, followed by controlled drying in mechanical dryers to stabilize moisture and ensure consistency across batches. This coffee is funky and sweet, showing tropical fruit and kombucha-like characteristics depending on brewing method.
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Colombia - Finca El Embrujo
Ignacio Rodriguezâs Finca La Palmera in Colombia has grown from 3 hectares in 1969 to 165 hectares today. Coffee is selectively handpicked, then floated and hand-sorted before processing. Fermentation takes place in crates for 36â120 hours, depending on temperature, followed by controlled drying in mechanical dryers to stabilize moisture and ensure consistency across batches. This coffee is funky and sweet, showing tropical fruit and kombucha-like characteristics depending on brewing method.
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Ignacio Rodriguezâs Finca La Palmera in Colombia has grown from 3 hectares in 1969 to 165 hectares today. Coffee is selectively handpicked, then floated and hand-sorted before processing. Fermentation takes place in crates for 36â120 hours, depending on temperature, followed by controlled drying in mechanical dryers to stabilize moisture and ensure consistency across batches. This coffee is funky and sweet, showing tropical fruit and kombucha-like characteristics depending on brewing method.
