This is by far one of our favorite lots of the year! Finca El Encanto is Franky Hoyos's family farm in the Cafarnaum district of Pitalito, Huila. The land traces back to his grandfather's 1955 purchase of roughly 45 hectares, later divided among his children. Franky's father inherited 5 hectares and bought another 5 from a brother, building the 10-hectare farm Franky runs today. Franky is third-generation, and unlike a lot of producers, he's trained across the whole chain: fermentation, roasting, cupping, barista work. That hands-on, cup-first perspective is exactly what's driving this gesha. Ever pushing the envelope on processing, this is a stunning example of what a young producer is perfecting. 

This lot runs a layered fermentation. Only ripe cherry is harvested, checked for Brix readings between 22 and 28 to confirm the sugar development inside the bean before it moves to processing. It's then given an open-air oxidative ferment before depulping. Once in tank, a thermal shock at 35°C opens up the bean's cellular structure so it can take on an inoculation of citrus and red fruit yeasts, pushing the coffee toward a tropical, fruit-driven profile. A sealed anaerobic fermentation follows, then the coffee is washed and dried in two stages, solar first, mechanical to finish, locking in everything the fermentation built.

The result is a mind bending gesha - florality turned way up, juicy mango and rose lead, with white tea, fresh melon layered underneath, all riding a silky body. The acidity is bright and citrus forward, closing out on a red fruit finish. A coffee with a ton of character, and unmistakably Franky's.

Roast Profile: Light Roast

Producer: Franky Hoyos

Farm: Finca El Encanto

Region: Pitalito, Huila, Colombia

Variety: Gesha

Elevation: 1,650 masl

Process: Tropical Thermal Shock Washed , Aerobic-Anaerobic Fermentation

Tasting Notes: Juicy Mango, Rose water, White Tea, Fresh Melon, Red Fruit

Net Weight: 250g / 8.8oz