Description
Country
Colombia
Region
Anserma
Producer
Ignacio Rodriguez
Arabica variety
Gesha
Altitude
1700-1850 masl
Process
washed
Tasting notes
passion fruit – lime – white peach
Suggested for
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El Brognon is a coffee lot produced by Ignacio Rodriguez, a dedicated grower from Anserma. At 41 years old, Ignacio manages La Palmera farm, located at an altitude of 1700 to 1850 meters above sea level. The farm cultivates several distinguished coffee varieties, including Castillo, Pink Bourbon, Colombia, and Gesha. Processing methods at La Palmera are carefully selected to suit each variety, combining fully washed and natural techniques. Mechanical drying is used across all coffees, with drying times ranging between 140 to 150 hours at temperatures kept consistently below 38°C to protect the quality and flavour of the beans.
Every coffee cherry selected for this coffee undergoes a rigorous quality process. Cherries are first passed through an electronic sorter and then hand-sorted by experienced groups of women, ensuring that only the ripest, most pristine cherries move forward into processing. This intense attention to detail is a defining feature of the lot, contributing significantly to its exceptional character.
Within this coffee, the Gesha selection follows a distinctive washed process. The cherries first experience a 36-hour aerobic fermentation in baskets before being pulped. After pulping, they undergo a second oxidation phase lasting another 36 hours, after which they are thoroughly washed. The beans then enter a controlled drying stage, completing a meticulous journey from harvest to finished product. Through this methodical and quality-driven approach, El Brognon captures the unique expression of its varieties and the dedication of its producer.
