El Encanto Aji - Natural Co-ferment - Colombia
A deliberate convergence of genetics and bio-processing, this specialty Colombian coffee represents the peak of experimental fermentation innovation from Franky Hoyos and the team at Finca El Encanto in Pitalito, Huila. By utilizing a 70-hour oxidation period followed by a 60-hour anaerobic co-ferment phase inoculated with strawberry pulp and cacao-based yeasts, the natural sweetness of the Bourbon Ají varietal is amplified into a distinct, nostalgic candy-fruit profile—reminiscent of Pear Drops and Bubble Gum.
Specifications
- Size
- 200G, 500G
- Grind
- Wholebean, Filter
Variants (4)
- 200G / Wholebean — 15.00 GBP — In stock
- 200G / Filter — 15.00 GBP — In stock
- 500G / Wholebean — 30.00 GBP — In stock
- 500G / Filter — 30.00 GBP — In stock
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