Colombia, Franky Hoyos – Natural Chiroso (Experimental)

This exceptional coffee comes from El Encanto, a family-led farm located in the highlands of Pitalito, Huila, Colombia.

Driven by generations of coffee heritage and a passion for innovation, the El Encanto Family Project has reimagined traditional coffee farming through rare cultivars and cutting-edge fermentation. With varieties like Caturra Chiroso, Geisha, Java, and Pink Bourbon, this project focuses on flavor expression rather than yield, crafting coffees that embody terroir, precision, and family legacy.

Processing

This lot was processed using a natural method with advanced fermentation techniques, co-developed by El Encanto and Cata Export:

• Fully ripe cherries selected

• 70-hour oxidation in sealed bags

• 60-hour anaerobic fermentation in 210-liter barrels

• Yeast inoculation using fruit pulp

• Thermal shock to stabilize fermentation

• 48 hours of mechanical drying

• 15 days of stabilization before export

Every step is designed to bring out layered sweetness, depth, and aromatic clarity in the cup.

Why Is This Coffee Special?

El Encanto isn’t just a farm — it’s a creative platform for experimental coffee processing, rooted in family values and curiosity. This collaboration with Cata Export showcases Colombia’s potential for innovation and adds a fresh voice to its specialty coffee narrative.

Flavor Experience

In the cup, expect notes of chocolate and red wine cake, red apple, cherry, and soft vanilla. The aroma is sweet and expressive, with ripe red fruits and cocoa. The body is round and silky, the acidity elegant and structured, and the overall experience — complex, juicy, and memorable.