Tao Coffee Colombia El Embrujo Geisha

El Embrujo is a standout coffee lot crafted by Ignacio Rodriguez, a passionate producer from Anserma. At 41, Ignacio oversees La Palmera farm, nestled at elevations ranging from 1,700 to 1,850 meters above sea level. The farm is home to several notable coffee varieties, including Castillo, Pink Bourbon, Colombia, and Gesha. Each variety is processed using tailored methods — primarily a mix of fully washed and natural techniques. Mechanical drying is used for all coffees, maintaining temperatures below 38°C and lasting between 140 to 150 hours to preserve bean quality and flavor.

El Embrujo’s production starts with a meticulous selection process. Cherries are first sorted electronically, then hand-selected by skilled women, ensuring only the ripest, highest-quality cherries proceed. This precision and care are central to what sets this lot apart.

The Gesha portion of El Embrujo undergoes a unique washed processing method. Cherries undergo an initial 36-hour aerobic fermentation in baskets, followed by pulping. Afterwards, the beans experience a second 36-hour oxidation stage, are thoroughly washed, and then slowly dried in a controlled environment. This deliberate, detail-oriented method allows El Embrujo to showcase the distinct characteristics of its varieties and the dedication behind its production.

Region: Anserma, Colombia

Farmer: Ignacio Rodriguez

Farm / Washing Station: La Palmera / El Embrujo

Process: Washed

Variety: Geisha

Elevation: 1700-1850 MASL

Harvest: 2024

Importer: Falcon Coffees