El Encanto

Region: Pitalito, Huila
Producer: Franky Hoyos
Cultivar: Bourbon Aji
Process: Multiferment Natural
Elevation: 1620 masl
Source: Lafeika Beans

Roast level: Very light
Roasted for: Mod Spro + Filter
Net weight: 150g

Tasting Notes: Caramelized bananas, Warheads, vanilla bean

Fragrance/Aroma: Fruity
Acidity: Tartaric, structured
Body: Juicy, winey
Aftertaste: Lingering, sweet, slightly sour

The cup opens decisively with caramelized banana, rich and ripe, carrying seamlessly from the aromatics onto the palate with notable clarity. This dominant sweetness sets a rounded foundation before gradually giving way to a sharper, more playful tartaric acidity reminiscent of Warheads candy, which defines the mid-palate with its bright, confectionery tang. The body remains juicy and wine-like throughout, lending weight and cohesion as the profile shifts from sweetness to acidity. As the cup settles, the intensity softens into a gentle vanilla bean sweetness, smoothing the transition into the finish. The aftertaste is long and persistent, balancing lingering sweetness with a faint, controlled sourness that keeps the profile lively without overwhelming.

Nestled in the lush Pitalito area of Huila, Colombia, Finca El Encanto stands as a testament to family dedication and the pursuit of coffee excellence. Managed by Franky Hoyos and his family, this farm sits at an altitude of 1550 to 1620 meters above sea level − ideal conditions for the cultivation of high-quality coffees. Finca El Encanto’s roots trace back to Franky’s grandfather, who originally purchased about 45 hectares of land that would later be divided among his descendants. Now, as the third generation owner of Finca El Encanto, Franky carries forward a legacy built on resilience and passion for coffee.

Indeed, Franky doesn’t just manage the farm; he’s hands-on in every part of the coffee journey. From studying fertilization techniques to diving deep into sensory analysis, roasting, and intricate fermentation processes, he’s constantly working to refine his craft. His commitment goes beyond simply growing coffee; he’s on a mission to create distinct coffee profiles that showcase the very best of Huila’s terroir.

Through partnerships with specialty coffee importers, Finca El Encanto finds its place on the international stage, offering coffee lovers a taste of the family’s hard work and Huila’s unique flavors. With every harvest, Franky aims to bring new recognition to the exceptional quality of Colombian coffee.

For this particular lot, Franky has chosen a very controlled multi-stage fermentation process as shown below:

1. Only cherries at peak ripeness are picked, with floaters removed during initial sorting.

2. Once washed, the cherries are then left to ferment for 60 hours.

3. Following which, they are then transferred to a sealed tank for another 60 hours of yeast-inoculated fermentation in an anaerobic environment.

4. After the two stages of fermentation are complete, the cherries are then subjected to thermal shock washing, followed by 48 hours of mechanical drying to achieve target moisture levels.

5. The dried cherries are allowed to rest for 15 days to optimize flavor development and reach moisture equilibrium.

6. Finally, the parchment is mechanically hulled and removed.

Moisture content: 11.4%
Weight loss: 12.2%
Agtron: W74.0 / G112.6 / △38.6