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The story of La Palmera and Ignacio Rodriguez

La Palmera sits at 1700 to 1850 meters above sea level and is run by Ignacio Rodriguez, a grower from Anserma. At 41, he’s fully dedicated to producing specialty coffee and cultivates several varieties, including Castillo, Pink Bourbon, Colombia, and Geisha.

Drying is done mechanically, taking 140 to 150 hours at temperatures below 38 °C – a careful process that protects the coffee’s delicate aroma and structure. Before that, cherries pass through electronic sorting, followed by hand selection by skilled women from the local community. Only the ripest and cleanest cherries move forward.

How is El Embrujo processed?

This Geisha undergoes a washed process with two distinct fermentation stages. First, the cherries ferment aerobically for 36 hours in baskets, then are pulped. A second 36-hour oxidative phase follows, after which the beans are thoroughly washed.

The final drying stage takes place under controlled conditions, helping to preserve balance, clarity, and expression in the cup.

Variety

El Embrujo is made with the Geisha variety, valued for its floral aroma, delicacy, and complexity. At La Palmera, it grows at higher elevations, where it can fully develop its potential. Thanks to gentle handling throughout the process, this Geisha reveals its elegant character – light, clean, and layered.