El Encanto Aji - Natural Co-ferment - Colombia

A deliberate convergence of genetics and bio-processing. This coffee represents the peak of co-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 phase inoculated with strawberry pulp and cacao-based yeasts, the natural sweetness of the Bourbon Ají varietal is amplified into a distinct, nostalgic candy-like profile. The Sensory Data • Tasting Notes: Pear Drops, Bubble Gum, Coconut (in milk). • Vibe: Vibrant, fruit-forward, and technically playful. • Roast Profile: Omni (Optimized for Espresso, Aeropress, and Cold Brew).