El Encanto, Colombia - Anaerobic Inoculated Natural

45 NZD

Clean and Fun The Encanto Project is a family dream brought to life, driven by a shared vision, the family moved beyond traditional farming to embrace co-fermentation innovation. El Encanto renewed their crops, replacing common varieties with rare and exotic cultivars: Geisha, Java, Ethiopian, Bourbon Aji, Caturro Chiroso, and Pink Bourbon. The goal -- to highlight the unique sensory potential of each variety, creating cups with clarity, complexity, and character. For El Encanto, coffee is more than a product — it’s creativity, resilience, and family legacy. With every harvest, we aim to craft coffees that inspire professionals, competitors, and enthusiasts worldwide. "We hope every sip brings as much joy as we had in creating it — staying true to the values and the hands that grow it." Cupping Notes: Pineapple, Bubblegum, Peach Varietal: Bourbon Aji Process: Anaerobic Inoculated Natural Farm: El Encanto Region: Pitalito, Huila Altitude: 1,650 m.a.s.l. Area: 14.5 hectares Shade: Native & Fruit Trees * This Coffee comes in 200gms Our Filter Recipe - a great starting point for brewing all of our coffees Brewer: Orea V4 Flat Bottom Paper Ratio: 15g coffee to 250g water Water Temperature: 90C Brew Time: 2:15-2.30m Five Pour Method - First pour, 50g of hot water, allow coffee to bloom for 30 seconds - Second pour to 100g - Third pour to 150g - Forth pour to 200g - Last pour to 250g - Allow water to drain through between pours - Enjoy *Prime window for drinking is 3 to 4 weeks post roast. If the coffee is fresh be sure to bloom 40 seconds. *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences

Origin

Colombia Huila

Process

anaerobic

Varietal

Bourbon Aji

Altitude

1650 m