El Encanto Aji - Natural Co-ferment - Colombia
El Encanto Aji - Natural Co-ferment - Colombia - 200G / Wholebean is backordered and will ship as soon as it is back in stock.
Overview
Overview
A deliberate convergence of genetics and bio-processing. This coffee represents the peak of co-fermentation innovation from Franky Hoyos and the team at Finca El Encanto in Pitalito, Huila. By utilizing a 70-hour oxidation period followed by a 60-hour anaerobic phase inoculated with strawberry pulp and cacao-based yeasts, the natural sweetness of the Bourbon Ají varietal is amplified into a distinct, nostalgic candy-like profile.
The Sensory Data
• Tasting Notes: Pear Drops, Bubble Gum, Coconut (in milk).
• Vibe: Vibrant, fruit-forward, and technically playful.
• Roast Profile: Omni (Optimized for Espresso, Aeropress, and Cold Brew).
Data
Data
Produced By: Franky Hoyos, El Encanto
Origin: Pitalito, Huila
Country: Colombia
Altitude: 1650 MASL
Process: Natural Co-ferment
Variety: Bourbon
Roast: Omni
El Encanto Aji - Natural Co-ferment - Colombia - 200G / Wholebean is backordered and will ship as soon as it is back in stock.
At a glance: El Encanto Aji - Natural Co-ferment - Colombia
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Origin
Produced By: Franky Hoyos, El Encanto
Origin: Pitalito, Huila
Country: Colombia
Altitude: 1650 MASL -
Tasting Notes
Pear Drops, Bubble Gum, and Coconut
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Profile
Roast: Omni
Process: Natural Co-ferment
Variety: Bourbon

The Artefact Specification
We spent the last year rebuilding this roastery from the ground up because the traditional 'artisanal' approach wasn't giving us the consistency we demanded. We’ve replaced intuition with Precision Science—transitioning to data-driven roasting and 100% paper-stream recyclable materials. At Artefact, we don’t guess. We measure.



