El Encanto

El Encanto harvests a single crop per year, usually from September to January, with harvesting done block by block and lots separated by cultivar.

After cherry selection, they are soaked in water to remove floating particles before processing. Traditional disc pulping is used, and an extended fermentation of 48h is carried out. This controlled phase aims to manipulate the coffee’s flavor profile, often resulting in more complex, intense, and sometimes unconventional notes.

The farm employs four drying methods: traditional silo (mechanical dryer), cold dryer (mechanical), African beds in a parabolic dryer (greenhouse), and African beds in a shade-drying area.

The shade and parabolic dryers primarily process washed coffees, while the cold dryer processes both washed and natural coffees, prioritizing natural coffees for processing in a controlled environment. Drying duration varies from 20 to 30 days, with limited space and quantity.

Filter Recipe
Grind size | Medium – Coarse
Ratio | 1:17
Dose | 15g
Water volume | 260g
Temperature | 93°C
Brew time | 2:50 Minutes
Number of Pours | 3

This coffee has been roasted for all filter and espresso brew methods. To find the method that suits your taste, check out our Brew Guides.