A deliberate convergence of genetics and bio-processing, this specialty Colombian coffee represents the peak of experimental fermentation innovation from Franky Hoyos and the team at Finca El Encanto in Pitalito, Huila. By utilizing a 70-hour oxidation period followed by a 60-hour anaerobic co-ferment phase inoculated with strawberry pulp and cacao-based yeasts, the natural sweetness of the Bourbon Ají varietal is amplified into a distinct, nostalgic candy-fruit profile—reminiscent of Pear Drops and Bubble Gum.
Artefact Coffee is a UK roastery that roasts on a fluid-bed system, which pushes hot air through the beans rather than tumbling them against a heated drum. Their stated aim is to eliminate defects, get extraction as clean as possible, and back it all up with numbers. The same mindset extends to packaging made from paper and card only, and fully recyclable at home. They also fund reforestation and carbon removal.
