El Embrujo Microlot

The producer Finca La Palmera has been family-owned for over 50 years, beginning when Ignacio Rodriguez’s father purchased the farm’s original 12 hectares. Through years of dedication and hard work, the farm expanded steadily, reaching 170 hectares by the time Ignacio took over. Today, Ignacio continues this legacy with a focused commitment to producing specialty-quality coffee, combining scale with close attention to detail across the farm. The coffee Coffee cherries are selectively handpicked, with harvesting overseen by a patrón to ensure only fully ripe, red cherries are collected. To encourage quality-focused picking, harvesters are paid above the local average rate. Once delivered to the on-site processing facility, cherries are floated to remove underripe and overripe fruit, then passed along moving belts where further hand-sorting removes any damaged cherries. The selected cherries are fermented for between 36 and 120 hours , depending on ambient conditions, before being dried using mechanical dryers. This controlled drying method allows for consistency and precision at scale. After drying, the coffee is rested in GrainPro bags to stabilise before final preparation and export, resulting in a clean, well-structured cup that reflects the care taken throughout the process.