El Encanto

Region: Palestina, Huila
Producer: Franky Hoyos
Varietal: Papayo
Process: Multi-stage Fermentation Washed
Elevation: 1700 masl
Source: Lafeika Beans
Roast level: Very light » 72.7 (W) / 114.8 (G) / △42.1
Roasted for: Espresso + Filter

Tasting Notes: Blueberries, concord grapes, pink guava, fudge

This is a complex AF cup. Get ready to have your mind blown. We know ours did when we first pulled it as a turbo. I mean, how can something so illegal taste so clean and so complex without assaulting the senses? Gotta hand it to the team at El Encanto yet again for yet another masterfully-processed coffee. If you missed out on the Pink Bourbon we dropped from them in November, this is something you don’t want to miss out on.

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. The cherries undergo a 40-hour hermetically-sealed anaerobic fermentation.

3. This is followed by a 30-hour aerobic fermentation, before the cherries are then transferred to a sealed tank for 36 hours of yeast-inoculated fermentation.

4. After fermentation, the cherries undergo a thermal shock wash, followed by 5 days of sun-drying and 20 hours of mechanical drying to achieve target moisture levels.

5. The dried cherries are allowed to rest for 10 days to optimize flavor development and reach moisture equilibrium.

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

Well, it does sound a little bit extensive and borderline illegal… But ehhhh, if it works, it works amirite?