Colombia Franky Hoyos Bourbon Aji Strawberry Co-ferment

Tasting notes

In the roaster’s words

Origin: Pitalito, Hulia, Colombia Farm: El Encanto Processing: Advanced Natural, Strawberry Co-ferment Varietal: Bourbon Aji Altitude: 1650m Flavour Notes: Banana Milk, Cherry, Cacao, Juicy Good for both espressos and filter coffee! We love it as a milky. About the coffee: This lot was carefully hand picked to ensure optimal sugar content and uniform fermentation. After being picked, whole cherries were rest in bags for 70 hours, initiating aromatic precursors and sweetness development. The coffee was then repulped to prepare for controlled fermentation. Next steps will be the anaerobic fermentation process (60 hours). They occured in 210L tanks, building fruit definition and candy-like aromatics. They also went through a thermal shock after to stabilize the outcome and to refine clarity. Then they went through inoculation with strawberry pulp and cacao-based yeasts to amplify red-fruit sweetness and aromatics. Mechanial drying for 48 hours to preserve volatile components and then rested 15 days to integrate flavours and to stabilize. About El Encanto : El Encanto is a family-led project born from generations of coffee growers Led by a shared vision, the family renewed their crops—replacing common varieties with rare and exotic cultivars such as Geisha, Java, Ethiopian, Bourbon Ají, Caturro Chiroso, and Pink Bourbon. Their focus is on co-fermentation innovation to unlock each varietal’s unique sensory potential, crafting coffees with clarity, complexity, and character—rooted in creativity, resilience, and legacy.

Notes

Farm: El Encanto. Described as an advanced natural strawberry co-ferment with anaerobic fermentation, thermal shock, strawberry pulp inoculation, and cacao-based yeasts.