El Encanto Natural- Colombia

Out Of Stock

Pineapple Jam, Redcurrants, Sticky

VARIETAL: Castillo & Variedad Colombia
ORIGIN: Colombia
REGION / FARM: Antioquia / El Encanto
PRODUCER / CO-OPERATIVE: Juan Luis Saldarriaga
HARVEST: October 2020
PROCESSING: Depulped, dry fermented & washed
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

Categories: ,

Out of stock

We’re excited to share this delicious coffee with you! This is the 2nd year we’re showcasing coffees from El Encanto, owned by Juan Luis Saldarriaga. El Encanto is situated in the Antioquia region of Colombia, at an altitude of 1300-1850MASL. Juan grows a few varieties at his farm, including some exotics like Gesha & SL28. Last year we roasted a natural processed Gesha from El Encanto; since then Juan has improved the drying facilities at his farm.

This Castillo & Colombia mix was allowed to ferment for 48 hours before being dried in a mechanical “cold” dryer for 20-30 days. Juan developed this dryer with the ability to control the temperature during the drying process. At his farm, they use a lower temperature to dry naturals & experimental processes. He aims for a temperature of 25 to 30 degrees Celcius, to allow for slower times.

We believe the unique drying process has really allowed the natural sweetness of the coffees to shine. We’ve tasted it to be incredibly syrupy, with juicy fruit notes like pineapples, kiwis & currants. Whilst certain Castillos & Colombias tend to showcase herbal notes, this coffee is dominated by ripe tropicals & berries. We hope you’ll enjoy this coffee as much as we do. We’re truly excited to see more unique coffees from El Encanto in the coming years.

 

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 230g.
At 1:40, pour up to 265g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.