Sweet & Funky Colombia, El embrujo

100% Columbia

VARIETALS: Pink Bourbon

PROCESSING: Natural Carbonic Maceration

ALTITUDE: 1700-1850

Sweet & Funky

Notes: balsamic, glove and orange peel

Ignacio Rodriguez manages La Palmera, a coffee farm located in the mountains of Anserma, at an altitude between 1,700 and 1,850 meters above sea level. The farm specializes in several coffee varieties, including Pink Bourbon, which undergoes a unique processing method called Natural Carbonic Maceration.

Harvested coffee cherries pass through an electronic sorter before manual inspection, where experienced workers carefully select the highest quality cherries.

Selected cherries are placed in bioreactors—sealed tanks designed for fermentation—for 180 hours. This anaerobic Carbonic Maceration process excludes water, periodically removing fermentation byproducts through a valve. This controlled fermentation develops complex flavors by enhancing the interaction of natural sugars and compounds.

Post-fermentation, the cherries are carefully dried under close supervision. Once dried, the coffee beans rest in plastic bags for at least one month to stabilize and mature before milling.