Franky Hoyos · Kolumbien · Caturra, Chiroso · Yeast Inoculated Natural
About This Coffee
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 just in cultivation but also in processing. Instead of sticking to traditional methods, the Encanto Project focuses on innovation — particularly in co-fermentation. Existing coffee plants have been replaced by rare and expressive varieties like Geisha, Java, Ethiopian, Bourbon Aji, Caturra, Chiroso, and Pink Bourbon. The goal: to create coffees with clear structure, complex character, and unique cup profiles. Responsible for this special coffee is Franky Hoyos, an up-and-coming producer who, with dedication and a keen sense of quality, is helping shape the new generation of specialty coffee in Colombia. His work represents craftsmanship, precision, and an openness to new fermentation methods. At Encanto, coffee is not just about enjoyment but also creativity, resilience, and a true family legacy. Each harvest expresses these values — with the ambition to create coffees that inspire baristas, competitors, and coffee fans worldwide. And if everything goes well, with every sip, you’ll taste not just the quality of the bean — but also the passion behind it. This coffee was processed through a controlled, deliberately guided Natural process, aiming to promote sweetness, aromatic depth, and structural complexity. The process: • Selection of fully ripe cherries • 70-hour oxidation phase in sealed bags • 60-hour anaerobic fermentation in 210-liter fermentation tanks • Yeast inoculation using fruit pulp • Thermal shock to stabilize microbial activity • 48-hour mechanical drying • 15-day stabilization (resting phase) The individual process steps were coordinated to preserve clarity and structure while allowing fermentation-derived flavor components to develop in a controlled and balanced way in the cup.