Ignacio Rodriguez Buffon, Colombia | Carbonic Maceration
Unroasted raw green coffee beans
| Farm: | Finca La Palmera |
| Location: | Anserma, Caldas |
| Varietal: | Pink bourbon |
| Process: | Natural Anaerobic |
| Altitude: | 1,700 - 1,850 masl |
| Cup Score: | 85.5 |
| Cup profile: |
Lemon candy, chocolates, caramel and hints of cola |
| Harvest year: | 2024 |
Ignacio Rodriguez’s father purchased the first 3 hectares of Finca La Palmera in 1969 . Through tireless work, he continued expanding the farm, which reached 165 hectares by the time Ignacio inherited it. Today, Ignacio applies the same spirited focus to producing specialty-quality coffees.
La Palmera is one of the few large estates in the region where 90% of farms are under 5 hectares. This makes them one of the few year-round employers for farm workers and they take their role seriously. They have 7 rooming houses that provide comfortable, safe spaces for workers. Workers receive 3 meals a day and are paid a premium to work at La Palmera. Ignacio also employs 48 women year-round. These women, many of whom are single mothers supporting their families, ensure high-quality by sorting cherry and parchment to remove any defective beans.
The Process The cherries are put in bags of 25kg that are submerged in a tank with water between 120-130 hours for its anaerobic fermentation. Afterwards the coffee is moved to the drying process using mechanical drying for 140 - 150 hours at temperatures below 38°C.