This pioneering creation is the result of a bold fusion of aerobic and anaerobic processes in a dried cherry coffee. A daring experiment that seeks. A perfect balance of flavors, resulting in an exceptional and memorable cup. This first blend from the house combines the best of both worlds: aerobic fermentation provides sweetness and brightness, while anaerobic fermentation confers body and character. The result is an exceptionally clean and balanced natural coffee.Â
Embrujo is situated in the town of Anserma and was first established back in 1969 when Dr. Octavio Rodriguez obtained the land and planted coffee. He was a local physician, with a passion for creating a productive coffee farm. The coffee thrives thanks to the location, nestled between the Risaralda River and the canyons of the Cauca River and the Opirama River. The flora and fauna are diverse here, providing plenty of natural resources to maintain an excellent coffee farm.
Today Embrujo is leading the charge in specialty coffee processing, taking new approaches to fermentation and washing techniques to create a solid foundation of balance and character for the quickly expanding world of natural-process Colombian coffee.Â
