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This coffee opens with bright red fruit notes including strawberry and raspberry. Bright tropical fruit like pineapple is also present, but as the bright acidity of the cup fades those notes become more akin to guava and mango.

This coffee was grown on the 420 acre El Embrujo farm. The estate totals around 531 acres, but 106 acres are devoted to conservation, which reduces the incidence of pests and disease on the farm. The farm itself is located between the Risaralda, Cauca, and Opirama River canyons. The farm started out as a three hectare farm in 1969, but has grown thanks to the efforts of Ignacio Rodriguez and his father who purchased the original plot.
The farm employs 46 year round employees to help tend the coffee and to maintain a pool of skilled labor. The farm also grows avocados and has a coffee and shade tree nursery component to help keep workers employed year round. They also use a microbiology laboratory to ensure the health of the soil, plants, and quality of the natural processed coffees.
This coffee is picked by hand to ensure only ripe cherries make it into the process. The coffee is hand sorted to remove damaged cherries and then fermented for between 36 and 120 hours depending on the temperature.

A 1:14 brew ratio with a medium grind and 198-202°F yields delicious and well balanced cups