El Encanto, Colombia - Anaerobic Inoculated Natural

Cupping Notes: Pineapple, Bubblegum, Peach Varietal: Bourbon Aji Process: Anaerobic Inoculated Natural Farm: El Encanto Region: Pitalito, Huila Altitude: 1,650 m.a.s.l. Area: 14.5 hectares Shade: Native & Fruit Trees * This Coffee comes in 200gms Our V60 Recipe - a great starting point for brewing all of our coffees Ratio: 16g coffee to 250g water Water Temperature: 90C Brew Time: 2:30-3:00m Three Pour Method - First pour, 50g of hot water, allow coffee to bloom for 35 seconds - Second pour, continue the pour until you reach 150g hot water in total - Third pour to 250g of hot water in total (start this pour when the water reaches the coffee bed) - Enjoy Clean and Fun The Encanto Project is a family dream brought to life, driven by a shared vision, the family moved beyond traditional farming to embrace co-fermentation innovation. El Encanto renewed their crops, replacing common varieties with rare and exotic cultivars: Geisha, Java, Ethiopian, Bourbon Aji, Caturro Chiroso, and Pink Bourbon. The goal -- to highlight the unique sensory potential of each variety, creating cups with clarity, complexity, and character. For El Encanto, coffee is more than a product — it’s creativity, resilience, and family legacy. With every harvest, we aim to craft coffees that inspire professionals, competitors, and enthusiasts worldwide. "We hope every sip brings as much joy as we had in creating it — staying true to the values and the hands that grow it." *Prime window for drinking is 2 to 4 weeks post roast. If the coffee is fresh be sure to bloom 40 seconds. *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences