El Encanto
The Encanto Project is a family dream come true, deeply rooted in generations of coffee farming.
Driven by a shared vision, they transcended traditional agriculture to embrace innovation in co-fermentation, where they revamped their crops, replacing common varieties with rare and exotic ones: Geisha, Java, Ethiopian, Bourbon Aji, Caturro Chiroso, and Pink Bourbon.
Their goal is to highlight the unique sensory potential of each variety, creating cups with clarity, complexity, and character that inspire professionals, competitors, and aficionados around the world. Coffee is more than a product; it is creativity, resilience, and family legacy.
Processing
Only ripe cherries are hand-picked and oxidized in bags for 70 hours. A thermal shock process is then carried out: the cherries are washed with water at 85-90°C for a few seconds and then cooled with water between 5-15°C. This process produces biochemical changes in the coffee cherries, including their membranes, composition, and microbial load.
Controlled fermentation with fruit and yeast inoculum takes place for 60 hours in 210 L tanks, where the flavors are accentuated.
Finally, the drying process takes place in a mechanical silo for 48 hours and 15 days of stabilization.
How to brewFilter Recipe
Grind size | Medium – Coarse
Ratio | 1:17
Dose | 15g
Water volume | 255g
Temperature | 92°C
Brew time | 2:40 Minutes
This coffee has been roasted for all filter brew methods, using the same roast profile. To find the method that suits your taste, check out our Brew Guides.
