Tropical Fruit Bomb!
Frank Hoyos operates Finca El Encanto in Pitalito, Huila which is at around 1650-1800 meters
For this 100% Sidra lot, the cherries are first allowed to ferment in an anaerobic environment for 64 hours then the coffee is allowed to ferment a second time when it is inoculated with both citrus and cocoa yeast extract for an additional 64 hours. After fermentation, the coffee is washed and mechanically dried for 40 hours.
This combination, anaerobic/advanced process produces an exceedingly complex cup that is still clean and and not too wild.
Blackberry, Rose, Bosc pear, mango, papaya, banana.
Tropical Fruit Bomb!
Frank Hoyos operates Finca El Encanto in Pitalito, Huila which is at around 1650-1800 meters
For this 100% Sidra lot, the cherries are first allowed to ferment in an anaerobic environment for 64 hours then the coffee is allowed to ferment a second time when it is inoculated with both citrus and cocoa yeast extract for an additional 64 hours. After fermentation, the coffee is washed and mechanically dried for 40 hours.
This combination, anaerobic/advanced process produces an exceedingly complex cup that is still clean and and not too wild.
Blackberry, Rose, Bosc pear, mango, papaya, banana.
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