COLOMBIA EMBRUJO ANAEROBIC NATURAL - MICRO LOT

THE TASTE OF COFFEE
Colombia Embrujo Anaerobic Natural has a literally stunning flavour profile. Characterised by blackberries, red fruits and cocoa, with a subtle sweetness and mild acidity, this coffee will make you happy in a French press or a lever coffee machine. Its unique characteristics also unfold well in cold brew.
THE EARTH OF THE COFFEE

This coffee with a capital K! Colombia Embrujo Anaerobic Natural comes from the Finca El Embrujo farm, located at an altitude of 1 450-1 900 meters. The Anserma area in the Caldas region of Colombia was so fascinating to the current owner's father that he bought the first 12 hectares of land over 50 years ago. He gradually expanded the farm, which now covers 170 hectares. His son Ignacio Rodriguez has taken over the care of the coffee trees.
His mission is to replace the traditional approach to processing coffee cherries with a modern, innovative and "magical" approach. That is why he chose anaerobic fermentation, i.e. fermentation without oxygen. What does this mean? For anaerobic fermentation, only 100% ripe fruit can be picked, so workers harvest by hand. If a poor quality cherry accidentally escapes the attention of the pickers, the workers will spot it during the manual sorting process. The absolutely perfect fruit is partially skinned, spread into leak-proof bags and placed in water tanks. In this way, they ferment in an oxygen-free (so-called anaerobic) environment for up to 100 hours. During this time, the farmer checks the sugar content and pH of the bags until the fermentation is considered complete. Finally, the coffee is emptied from the bags, slowly dried, cleaned and left to rest. Only after the necessary "rest" can the coffee be delivered to the customer.
Ignacio Rodriguez is known for his positive approach to nature conservation - he uses the water and husks from the coffee cherries as fertiliser for the coffee trees and his processing plant is solar-powered. He also supports local women, employing nearly 50 of them throughout the year. Many of them are single mothers who depend on the farm for their livelihoods.
When you taste a Colombia Embrujo Anaerobic Natural coffee, remember the emotion that not only the farm owner, but every single employee, put into it. And you can be sure you'll be sipping a coffee that not only tastes great, but is a little bit magical. Did you know that embrujo is Spanish for miracle or magic? Now you will. And when you taste Colombia's Embrujo Anaerobic Natural Arabica, you'll see why the word plays a prominent role in its name. It is truly magical. It combines traditional cultivation with innovative processing. Thanks to anaerobic fermentation, it has an exceptionally sweet, complex taste and a unique, intense aroma. Place of origin:
Colombia

Species:
Colombia

Countryside:
Caldas

Sea level f. m.:
1450-1900m

Taste:
Fruit, Cocoa

Processing:
Anaerobic Instructions for use

Grind the coffee to the right coarseness for the selected preparation method.
Use 1.5-2 teaspoons (approx. 7 g) of coffee per cup, 1 g for a V60 filter, in 14 ml of water.
Pour or pass 94 °C water through the filter.