El Embrujo means ‘the spell’ in Spanish, and Ignacio and his team have once again worked their magic on us. First the Buffoon and now this Wizard are two of our favourite coffees of the year. Wizard is the slightly more grounded of the two — seriously sweet with notes of strawberry juice and sugar, but steadied by a hint of rich milk chocolate. It's an enchanting coffee that we are proud to share.
We sourced this coffee thanks to our friends at Falcon Coffees who are increasingly our go-to for high-end and ethical coffee sourcing. They've been knocking it out of the park with their work in Colombia recently, and it really shows.
Ignacio Rodriguez, a 41-year-old coffee producer from the municipality of Anserma, owns La Palmera, a farm situated at an altitude of 1,700 to 1,850 meters above sea level. He cultivates several coffee varieties, including Castillo, Pink Bourbon, Colombia, and Gesha, using both fully washed and natural processing methods. The drying process is carefully controlled, utilizing mechanical drying for 140 to 150 hours at temperatures below 38°C to ensure optimal quality.
At La Palmera, only the finest coffee cherries are selected through a meticulous sorting process. First, the cherries pass through an electronic sorter, followed by a thorough hand selection by dedicated groups of women. El Embrujo Wizard is produced using a specialized carbonic maceration technique. This process, applied to the Colombia variety, involves fermentation in bioreactors without water for 120 to 135 hours, during which leachates are periodically removed through an escape valve. After drying, the coffee must be stabilized in plastic bags for at least one month before milling, ensuring a well-developed and complex flavor profile.
Elevation: 1450-1900 Meters Above Sea Level
Varietal: Columbia
Cup score: 88+
Price paid per kg: £10
Process: Fully natural
