21/01/2026
It's rare that we get a highly readable, unique coffee - in this case, it is 'El Encanto' from Franky Hoyos based Pitalito, Colombia. They use yeast inoculation (¹see below for all the steps) in the fermentation process to coax some big, bold, and deliciously recognisable flavours out of Caturra/Chiroso bean varietals.
Whether you drink it as a filter coffee or as espresso/ milk drink, El Encanto is one of those touchstone moments for so many of our customers.
We have a very limited supply of this one, so you need make El Encanto the next coffee/drink on your list.
Shout out to our import partner, and legends for bringing this incredible coffee to market.
¹ Process
- Hand selection of the ripe cherries
- 70-hour oxidation in bags
- Coffee is re-pulped
- 60-hour anaerobic fermentation in 210L tanks
-Thermal Shock
- Inoculation with fruit pulp-based yeast
- 48-hour mechanical drying
- 15-day stabilisation
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