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Zesty, sweet citrus notes of orange and tangelo open the cup. Intense sweetness tempers the citrus into flavors more reminiscent of the more intensely sweet tangerine and even candied citrus peel as turbinado sugar sweetness becomes prominent. The cup finishes with hints of green lime zest, light brown sugar, and sweet milk chocolate.

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.
El Embrujo 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 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 generally improve the quality of their 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 floated to remove and less dense cherries.

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