Franky Hoyos | Colombia

Country of Origin: Colombia - Pitalito, Huila Farm: El Encanto Cultivar: Caturra, Chiroso Process: Yeast Inoculated Natural Altitude: 1650 Masl. Tasting Notes: Chocolate Milkshake, Vanilla, Dark Cherry Roast: Light The Encanto Project is the realization of a family dream – initiated by a family deeply rooted in coffee culture for generations. Parents, siblings, spouses, and children have come together with the goal of getting more out of coffee – not only in cultivation but also in processing. Instead of sticking to traditional methods, the Encanto Project focuses on innovation – especially in co-fermentation. Existing coffee plants have been replaced by rare and expressive varieties such as Geisha, Java, Ethiopian, Bourbon Aji, Caturra, Chiroso, and Pink Bourbon. The goal: to create coffees with clear structure, complex character, and a unique cup profile. Responsible for this special coffee is Franky Hoyos, an aspiring producer who, with great dedication and an eye for quality, is helping to shape the new generation of Specialty Coffee in Colombia. His work stands for craftsmanship, precision, and an open attitude towards new fermentation methods. At Encanto, coffee represents not only enjoyment but also creativity, resilience, and a true family heritage. Each harvest is an expression of these values – with the aim of creating coffees that inspire baristas, competitors, and coffee lovers worldwide. And if all goes well, with every sip, you'll taste not only the quality of the bean but also the passion behind it. This coffee was processed using a controlled, deliberately guided natural process, with the aim of promoting sweetness, aromatic depth, and structural complexity. About the process • Selection of fully ripe cherries • 70 hours oxidation phase in sealed bags • 60 hours anaerobic fermentation in 210-liter fermentation tanks • Yeast inoculation using fruit pulp • Thermal shock to stabilize microbial activity • 48 hours mechanical drying • 15 days stabilization (resting phase) The individual processing steps were coordinated to maintain clarity and structure, while allowing fermentation-related aroma components to develop in a controlled and balanced manner in the cup.