[Releasing August 10] The Colombian Dispatch of the Calgary, Alberta Evening Sun

Origin: Caldas, Colombia

Process: Natural
Fermentation was done inside constant airflow supplied bioreactors for 60 hours with inoculated yeast. After fermentation and pulping, the green coffee undergoes prolonged low temperature slow drying.

Varietal: Gesha

Producer: Ignacio Rodriguez
Farm: La Palmera/El Embrujo

Ignacio Rodriguez’s father purchased the first 3 hectares of Finca La Palmera in 1969 . Through tireless work, he continued expanding the farm, which reached 165 hectares by the time Ignacio inherited it. Today, Ignacio applies the same spirited focus to producing specialty-quality coffees.  

The name “embrujo” comes from the Spanish word for “spell”. Ignacio believes that truly excellent specialty coffee will evoke the “magic of coffee” for drinkers. To this end, he is focused on transitioning from traditional agriculture to a more specialty focus. Ignacio is building a laboratory and microbiology lab to help him better understand the process at the biological level and ultimately improving his processing for consistency and flavor. 

La Palmera is one of the few large estates in the region where 90% of farms are under 5 hectares. This makes them one of the few year-round employers for farm workers and they take their role seriously. They have 7 rooming houses that provide comfortable, safe spaces for workers. Workers receive 3 meals a day and are paid a premium for work.

The on-farm microbiology lab was originally built to test different fermentation and processing methods but Ignacio has focused it on soil application. With the lab’s research, they are inoculating compost with microorganisms that will speed up the composting process, balance carbon and nitrogen and generally increase the fertility of the compost. One ton of compost captures 5 tons of carbon emissions. 

Altitude: 1850 masl @ 5.2°N (High; >1300 masl is considered high between 5 and 15°N)

Jindo Paid: 52.50 (CAD/kg)