Colombia El Encanto Natural
Green Coffee Beans



  • Roast Level: Light/Medium -suitable for filter or espresso

    Process: Natural, Dried on raised beds for 30 days

    What to expect in the cup

    Peaches, Boysenberry and Mango with a bold chocolate undertone

  • Farmer: Miguel Angel Botina

    Grown: San Augustin, Huila

    Altitude: 1700-1750m

    Varietals: Bourbon/Caturra

    Miguel learned how to grow coffee from his father, who taught him everything he could about producing high-quality coffee. When Miguel's Father owned the farm, they had Typica and Bourbon varietals; Miguel still recalls the day 40 years ago, when the Typica and Bourbon trees were replaced for caturra trees, due to caturra having higher production and more resistance to disease. Miguel decided to preserve some of the Bourbon that remained as a tribute to his Father, as the Bourbon was his favourite to drink.

    El Encanto is covered with shade trees, providing a home to a host of native birds and fauna. Miguel has his family home on the farm, where they also grow oranges, bananas, and vegetables. During the flowering season of El Encanto, the coffee trees bloom so beautifully that one might wonder if snow has fallen in this tropical hill of Huila; although the aromas of Jasmine and lime coming from the coffee flowers would quickly remind you that you are far from cold mountains.

    Miguel only uses the ripest cherries of El Encanto for his natural; the cherry is checked with a Brix sugar reader to ascertain its ripeness, the aim is for it to be 22% or above. Afterwards, the cherries are floated and then put on raised African beds to dry; during the first five days, they are left directly under the sun to dry and dehydrate. Afterwards, the cherries are moved under shade to dry slowly, over a period of three weeks.

     

  • This coffee can be tricky to roast, its delicate and due to the muted acidity of the natural process can be roasted lighter and still maintain a good body. It will appear darker than you expect so use your nose and approach development gently, no need to drag out the maillard reaction here.


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