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Farm - El Encanto
Origin - Colombia
Process - Anaerobic Inoculated Natural
Varietal - Bourbon Aji
Altitude - 1650MASL
Flavour Notes - Bubble Gum, Banana, Blueberry
Best for: Filter + Funky Espresso
roast level: Light
FARM
italito’s El Encanto Farm is a family-led coffee project rooted in generations of cultivation and innovation. Located at 1,650 meters above sea level across 14.5 hectares shaded by native and fruit trees, the farm specializes in rare and exotic varietals including Geisha, Java, Ethiopian, Bourbon Ají, Caturro Chiroso, and Pink Bourbon. Guided by a shared vision, the family transformed traditional production methods by replacing common cultivars with distinctive varieties focused on quality and sensory expression. Their work reflects a commitment to creativity, resilience, and legacy, producing coffees celebrated for clarity, complexity, and character through innovative co-fermentation practices.
PROCESS
The processing method begins with the careful hand selection of ripe cherries to ensure optimal sugar content and consistency. Whole cherries then undergo a 70-hour oxidation stage before repulping and a 60-hour anaerobic fermentation in sealed tanks to develop fruit-forward sweetness and candy-like aromatics. A thermal shock treatment stabilizes fermentation and enhances cup clarity, followed by fruit-based yeast inoculation using strawberry pulp and cacao cultures to intensify red-fruit and bubble-gum notes. The coffee is then mechanically dried for 48 hours under controlled conditions before resting for 15 days, allowing the flavors to stabilize and fully integrate prior to milling.
Farm - El Encanto
Origin - Colombia
Process - Anaerobic Inoculated Natural
Varietal - Bourbon Aji
Altitude - 1650MASL
Flavour Notes - Bubble Gum, Banana, Blueberry
Best for: Filter + Funky Espresso
roast level: Light
FARM
italito’s El Encanto Farm is a family-led coffee project rooted in generations of cultivation and innovation. Located at 1,650 meters above sea level across 14.5 hectares shaded by native and fruit trees, the farm specializes in rare and exotic varietals including Geisha, Java, Ethiopian, Bourbon Ají, Caturro Chiroso, and Pink Bourbon. Guided by a shared vision, the family transformed traditional production methods by replacing common cultivars with distinctive varieties focused on quality and sensory expression. Their work reflects a commitment to creativity, resilience, and legacy, producing coffees celebrated for clarity, complexity, and character through innovative co-fermentation practices.
PROCESS
The processing method begins with the careful hand selection of ripe cherries to ensure optimal sugar content and consistency. Whole cherries then undergo a 70-hour oxidation stage before repulping and a 60-hour anaerobic fermentation in sealed tanks to develop fruit-forward sweetness and candy-like aromatics. A thermal shock treatment stabilizes fermentation and enhances cup clarity, followed by fruit-based yeast inoculation using strawberry pulp and cacao cultures to intensify red-fruit and bubble-gum notes. The coffee is then mechanically dried for 48 hours under controlled conditions before resting for 15 days, allowing the flavors to stabilize and fully integrate prior to milling.
