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Sustainably sourced & traceable

El Encanto Aji - Natural Co-ferment - Colombia

15.00 GBP
Pear Drops, Bubble Gum, Coconut

Size
Grind

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

Produced By: Franky Hoyos, El Encanto
Origin:
Pitalito, Huila
Country:
Colombia
Altitude:
1650 MASL
Process: Natural Co-ferment
Variety:
Bourbon
Roast: Omni

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At a glance: El Encanto Aji - Natural Co-ferment - Colombia

  • Man holding a branch of coffee beans with a scenic background

    Origin

    Produced By: Franky Hoyos, El Encanto
    Origin:
    Pitalito, Huila
    Country:
    Colombia
    Altitude:
    1650 MASL

  • Two bottles with coffee fermenting on a blurred natural background

    Tasting Notes

    Pear Drops, Bubble Gum, and Coconut

  • Three people walking in a scenic outdoor setting with mountains and greenery.

    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.