Colombia Franky Hoyos Bourbon Aji Filter

Shaded by a dense canopy of native fruit trees, El Encanto stands as a testament to a generational farming family’s bold agricultural vision. Under the guidance of producer Franky Hoyos, the estate made the radical decision to uproot its traditional crops in order to cultivate rare, highly exotic varietals — including Geisha, Java, and the unusual Bourbon Ají. Their mission is to continually push the boundaries of post-harvest processing, mastering the art of experimental fermentation to unlock entirely new dimensions of cup complexity.

This specific Bourbon Ají lot serves as a masterclass in modern processing innovation. Moving away from traditional methods, the team employs a highly intricate, custom co-fermentation protocol. The process begins with an extended whole-cherry resting phase to build foundational sweetness. Following depulping, the coffee undergoes an intense anaerobic fermentation in oxygen-free tanks. This development is locked in via a rapid thermal shock, after which the batch is uniquely inoculated with a custom blend of strawberry pulp and cacao-based yeasts. Following a careful mechanical drying phase, the coffee rests for 15 days, allowing its highly complex, signature profile to perfectly stabilize prior to final milling and export.