TWO BAGS ADDED!

LIGHT ROAST

THIS IS THE FIRST IN A SERIES OF SPECIAL COFFEES THAT ARE VERY UNIQUE AND LIMITED. THEY ARE MORE EXPENSIVE BECAUSE THE RAW COFFEE IS PRICED HIGHER AND THE PROFILING TAKES A BIT LONGER FOR ME TO GET RIGHT. THESE COFFEES ARE BEST BREWED AS POUR OVERS FOR THE BEST RESULTS.

The story of this family owned farm goes back to 1969 when Don Octavio Rodríguez, a young student from Manizales was transferred to the Coffee Triangle region to finish his medical studies on the field. Son of a coffee grower in the Valle del Cauca, Don Octavio grew up surrounded by coffee trees and growing by the rhythm of the harvests. In love with these new lands and their coffee landscapes, he decided to buy La Palmera, a 6ha farm. Thanks to his passion and his excellent administration, he managed to grow the farm, harvest after harvest, to reach its current area of 161 hectares, of which 135 are destined for coffee production and the rest is kept as a reserve and environmental protection area.

Now in the hands of the next generation and managed by Ignacio, his son, Hacienda La Palmera is dedicated to the production of high quality coffees. Ignacio focuses his efforts on naturally processed coffees, cup consistency, and transitioning from traditional agriculture to specialty with quality on the forefront. Ignacio has built a cupping laboratory and a microbiology laboratory to help him better understand the process at the biological level and ultimately improve his processing for consistency and flavor.

La Palmera employs 48 women year-round. These women, many of whom are single mothers supporting their families, are manually sorting the cherries to ensure only high-quality, ripe cherries are processed. A key step before fermentation and drying. 

From the coffee pulp to the water used to wash his coffees, Ignacio is recycling as much as he can, reducing wastes and focusing on sustainable practices. Additionally, the processing infrastructure is entirely run by renewable energy from solar panels.

The umbrella coffee company has a fun name, Cafe Embrujo (roughly translating to “bewitched coffee”) and the farm has named the processing profile for this coffee "Witch." The coffee cherries are floated in fresh water and then hand sorted, removing any that may be damaged or aren’t at ideal ripeness. Once sorted, this lot was fermented for roughly 96-100 hours anaerobically. During this time, the processing team monitors brix, TDS, and PH to ensure replicable, ideal results. When fermentation is finished, cherries are dried in silos at temperatures below 38°C. These silos have 3 floors and each have arms that stir the cherries so it’s dried uniformly.

Flavor
Red wine soaked blackberries with cocoa, caramel and ripe red fruit.

Roast Level
Almost medium, light roast.

Bag Details
80z. whole bean coffee