This playful yet complex coffee showcases the innovative processing of El Encanto. Through fermentation with strawberry pulp and cacao-based yeasts, this cup has developed its vibrant notes of red berries, confectionery sweets and a distinctive bubble-gum character. Reminiscent of strawberry laces, foam bananas, and bubble gum, the cup offers a unique sensory experience from first sip to finish.

Producer

El Encanto is a family-led project born from generations of coffee growers. Led by a shared vision, the family renewed their crops - replacing common varieties with rare and exotic cultivars. Their focus is on co-fermentation innovation to unlock each varietal’s unique sensory potential, crafting coffees with complexity and character.

Varietal

Aji is a newer varietal of coffee being cultivated in Colombia. The name ‘Aji’, Spanish for ‘chilli’, honours the unique characteristic of the coffee cherry that releases a sweet red pepper scent during harvest. Genetically, it has been identified as a mutation of an Ethiopian landrace. 

Process

First, the cherries are hand selected for peak ripeness and uniformity, then rested in bags for 70 hours to start oxidisation. The coffee is then repulped to prepare for controlled fermentation. Anaerobic fermentation is carried out in 210 L tanks for 60 hours, building this coffee’s fruit and candy-like character. A thermal shock stabilises the fermentation outcomes and refines clarity. Finally, the coffee is inoculated with strawberry pulp and cacao-based yeasts to enhance the red-fruit definition. The cherries are then carefully mechanically dried to preservice its structure and volatile aromatics.

Producer: El Encanto

Origin: Huila, Colombia

Altitude: 1,650 msl

Varietal: Bourbon Aji

Processing: Advanced Natural

Brew: V60 / Filter