London Coffee Festival Exclusive: Slayer X Yorks - Carbonic Maceration Colombian Shaman


"Embrujo Shamanic Elixir: Invocation of Colombian Coffee Enchantment, Served by us and Slayer Espresso at the London Coffee Festival"

Step into the ethereal realm of Embrujo Shamanic Elixir, where the mystic whispers of Colombian coffee magic beckon. Crafted under the watchful eye of Ignacio, this elixir is more than a mere brew—it is a potion steeped in ancient wisdom and shrouded in the secrets of the earth.

As you embark on this sensory voyage, prepare to be ensnared by the enchanting dance of flavours. Each sip is an incantation, awakening the senses with the tantalising essence of red fruit, plucked from the vine of destiny, intertwined with the primal sweetness of panela, a gift from the spirits of the soil. And in the depths of each aromatic swirl, discover the arcane allure of baking spices, an elixir of alchemical marvels.

But Embrujo Shamanic Elixir is more than just a coffee—it is a conduit to the realms beyond, a testament to the sacred pact between humanity and the unseen forces of the cosmos. IMPACT verified and blessed by the ancient guardians of the land, every cup is a communion with the divine, a journey into the depths of the subconscious.

Embrace the mystery, embrace the magic. Served proudly by Slayer Espresso at the London Coffee Festival, Embrujo Shamanic Elixir invites you to experience the boundless wonders of Colombian coffee enchantment.


Carbonic maceration is a process commonly associated with winemaking, but it's also used in certain coffee processing methods to enhance flavor profiles. In coffee, carbonic maceration involves fermenting the beans in a carbon dioxide-rich environment before they are fully dried. Here's how it works:

  1. Preparation: Ripe coffee cherries are harvested from the trees. It's crucial to start with fully ripe cherries to ensure the best flavor.

  2. Pre-Fermentation: The cherries are sorted and then placed in a sealed container or tank that's filled with carbon dioxide (CO2). The CO2 environment is created either by introducing CO2 gas or by allowing the cherries to ferment in a closed tank where CO2 is naturally produced by the fermentation process itself.

  3. Fermentation: The cherries undergo fermentation inside the CO2-rich environment. This fermentation process is anaerobic, meaning it occurs without the presence of oxygen. The CO2 helps create a unique fermentation environment that can influence the flavor development in the beans.

  4. Temperature and Duration: During carbonic maceration, the temperature and duration of fermentation are carefully controlled to achieve specific flavor characteristics. Typically, the process lasts for several hours to a few days, depending on the desired outcome.

  5. Drying: After the fermentation period, the cherries are removed from the tank and dried. This drying process can be done in various ways, such as sun-drying on raised beds or mechanical drying.

  6. Post-Processing: Once the beans reach the desired moisture content, they undergo further processing steps such as hulling, milling, and sorting before they are ready for roasting.

The carbonic maceration process can result in coffee beans with distinct flavour profiles characterised by enhanced sweetness, complexity, and fruitiness. By controlling the fermentation environment, producers can influence the development of flavour compounds in the beans, leading to unique and desirable flavour characteristics in the final cup of coffee.


Region: Caldas

Farm: Finca El Embrujo

Altitude: 1,450 to 1900 Meters 

Varietal: Castillo

Process: Carbonic Maceration

Profile: Cocoa // Nutty // Floral // Fruity

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