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Colombia Las Palmas
AED 85.00 250g VAT incl.
Huila · Co-fermented
Medwakh · Dark chocolate · Wild berries · Floral
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The story
Embrujo Shaman is an experimental carbonic-maceration natural coffee produced by Ignacio Rodriguez in Anserma, Caldas, Colombia.
The coffee cherries are selectively handpicked, sorted, and fermented in stainless-steel tanks filled with carbon dioxide. Fermentation takes place in the carbon-dioxide-rich environment for 120–140 hours before the coffee is mechanically dried.
It scored 85.75 at cupping, with dark chocolate, cocoa nibs, strawberry, wine, tropical fruit, and caramel as its descriptors.
The farm and producer
Ignacio Rodriguez’s father purchased the first three hectares of Finca La Palmera in 1969. He continued expanding the farm, which had reached 165 hectares when Ignacio inherited it. The farm now covers 170 hectares.
Ignacio is transitioning the farm from traditional agriculture towards specialty-coffee production. He is building a laboratory and microbiology lab to study fermentation and processing at a biological level, with the aim of improving consistency and flavour.
La Palmera provides seven rooming houses for workers, along with three meals per day. Workers are paid a premium, and the farm employs 48 women year-round. These workers sort coffee cherry and parchment to remove defective beans.
The estate also produces avocados and maize.
Process
Coffee cherries are selectively handpicked. A supervisor oversees picking to ensure that only ripe, red cherries are selected. Ignacio pays harvesters above the standard local rate.
At the farm’s processing centre, the cherries are floated to remove overripe and underripe fruit. They are then moved along sorting belts, where damaged cherries are removed by hand.
The selected cherries are placed inside stainless-steel tanks and carbon dioxide is injected. The tanks were installed in 2022 and can hold up to 4,000 kg of coffee cherry.
The cherries remain in the carbon-dioxide-rich environment for 120–140 hours.
After fermentation, the coffee is dried in mechanical dryers. This allows the drying temperature to be controlled. Once dried, the coffee is placed in GrainPro bags and rested before preparation for export.
The coffee
The name “Embrujo” comes from the Spanish word for “spell.” Ignacio uses the name in reference to what he describes as the “magic of coffee.”
Its varieties are Castillo and Colombia.
The coffee was grown at elevations ranging from 1,450 to 1,900 metres above sea level. It is a 2025-crop Arabica.
All coffee details
- Country of origin
- Colombia
- Region
- Caldas
- Subregion/Town
- Anserma
- Estate
- La Palmera Estate
- Producer
- Ignacio Rodriguez
- Varieties
- Castillo and Colombia
- Process
- Carbonic maceration natural
- Altitude
- 1,450–1,900 masl
- Coffee grade
- Excelso UGQ
- Farm size
- 170 hectares
- Harvest
- Year-round, depending on the region
- Crop year
- 2025
- Species
- Arabica
- Cupping score
- 85.75
- Moisture
- 11.4%
- Roast
- Medium
- Roast profile
- Filter roast
- Net quantity
- 250 g
- Form
- Whole roasted coffee beans
