Roast Date: 24.09.2026

Tastes Like: Lychee Soda, Guava, Foam Bananas
Country of Origin:  Colombia
Region: Pitalito, Huila
Producer: Franky Hoyos
Farm: El Encanto
Variety: Gesha
Elevation: 1650 masl
Process: Advanced Washed + Adjuncts

Processing Notes (from Scenery):

Ripe cherries picked with Brix checked between 22 and 28 degrees to determine optimal picking.
Cherries were floated and skimmed on arrival at the wet mill before an initial 24 hr aerobic oxidative fermentation, then rinsed and sanitised before depulping. The parchment coffee was then placed into open 210 litre tanks and left to warm for 6 hours, then given a "thermal shock" at 35 degrees centigrade to "open the bean's pores" ahead of inoculation with yeast, orange extract & red fruit extract, developed for this tropical profile. The coffee then underwent a submerged fermentation of 38 hours in closed, water filled tanks, before washing the mucilage off. Clean parchment first given a 12 hour solar pre-dry before finishing in a mechanical dryer for 28 hours