El Encanto [Aji Advanced Natural] Colombia

El Encanto [Aji Advanced Natural] Colombia

Origin: Huila, Colombia
Producer: Francky Hoyos
Farm: El Encanto
Process: Advanced Natural
Varietal: Aji
Altitude: 1650m 

Flavour: Banana, Blueberry & Bubblegum

El Encanto is a family-run coffee farm where tradition and experimentation have evolved side by side for generations.

Sitting 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.

This 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.

PROCESS

Only fully ripe cherries are hand-picked and selected before processing begins.

The 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.

A 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.

The 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.