El Embrujo

Deiro Garcia is considered one of the most innovative coffee producers in Huila. Deiro, who previously studied microbiology, is a true new-wave producer who has been involved in coffee processing for just around three years. Currently, he is mostly into controlled fermentation in which he concluded countless experiments in recent years. As a result, he managed to raise the standards of traditional fermentation to a higher level on his own plantations, and on the other hand, he studied how different strains of yeast and bacteria modulate the flavour profiles of coffees. By fermenting vegetables and fruits, he cultivated his own yeast and bacteria cultures, which he actively uses in his coffee fermentation. Our current batch, a selectively harvested Ethiopian varietal, went through anaerobic fermentation in tanks, for which Deiro used coffee cherry juice extracted from previous fermentations as a starter.