{"product_id":"el-encanto-sidra-advanced-natural-colombia","title":"El Encanto [Aji Advanced Natural] Colombia","description":"\u003cp\u003eEl Encanto [Aji Advanced Natural] Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eHuila, Colombia\u003cbr\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eFrancky Hoyos\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e El Encanto\u003cbr\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eAdvanced Natural\u003cbr\u003e\u003cstrong\u003eVarietal: \u003c\/strong\u003eAji\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650m \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Banana, Blueberry \u0026amp; Bubblegum\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEl Encanto is a family-run coffee farm where tradition and experimentation have evolved side by side for generations.\u003c\/p\u003e\n\u003cp\u003eSitting at around 1,650 metres above sea level, the farm covers 14.5 hectares surrounded by native vegetation and fruit trees. Over time, the family chose to move away from conventional cultivars and focus instead on distinctive varieties such as Geisha, Java, Ethiopian, Bourbon Ají, Caturro Chiroso and Pink Bourbon.\u003c\/p\u003e\n\u003cp\u003eThis shift was driven by a clear idea: produce coffees with greater personality, transparency and sensory depth. Today, El Encanto is recognised for expressive lots that combine varietal character with carefully developed fermentation techniques.\u003c\/p\u003e\n\u003cp\u003ePROCESS\u003c\/p\u003e\n\u003cp\u003eOnly fully ripe cherries are hand-picked and selected before processing begins.\u003c\/p\u003e\n\u003cp\u003eThe whole cherries first undergo approximately 70 hours of controlled oxidation. After depulping, the coffee is transferred to sealed tanks for a further 60-hour anaerobic fermentation, encouraging intense sweetness and vibrant fruit character.\u003c\/p\u003e\n\u003cp\u003eA thermal shock is then used to stop and stabilise the fermentation, helping preserve definition and clarity in the final cup. Selected fruit-derived yeast cultures are introduced during the process to enhance notes reminiscent of ripe red fruit, confectionery and bubble gum.\u003c\/p\u003e\n\u003cp\u003eThe coffee is mechanically dried for around 48 hours under controlled conditions, then rested for 15 days before milling. This final resting period allows the aromatic profile to settle and the different flavour components to integrate.\u003cbr\u003e\u003c\/p\u003e","brand":"GA.PE Coffee","offers":[{"title":"Default Title","offer_id":57881044779339,"sku":null,"price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0904\/2463\/9819\/files\/El_Encanto_Aji.png?v=1788881920","url":"https:\/\/gapecoffees.com\/products\/el-encanto-sidra-advanced-natural-colombia","provider":"GA.PE Coffee","version":"1.0","type":"link"}