Colombia
El Encanto Aji - Natural Co-ferment - Colombia
El Encanto Aji - Natural Co-ferment - Colombia
Free UK delivery when your order from KOTA Coffee reaches £25.
How does delivery work?
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Natural / Dry Fruit Co-Fermentation
1650
Regular
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Roasted and dispatched by Artefact Coffee.
Only roasters we’d buy from our selves. One checkout to reach them all.
What to Expect
This is a candy shop in a cup. Franky Hoyos at Finca El Encanto in Pitalito, Huila has pushed co-fermentation into nostalgic territory — strawberry pulp and cacao-based yeasts amplify the natural sweetness of Bourbon Ají into pear drops, bubble gum, and coconut. It's technically playful and unapologetically unusual.
The Cup
The body is medium and round, with a creamy mouthfeel that carries the candy-like sweetness without feeling heavy. Acidity is moderate and soft — present enough to keep things lively but not sharp or citric. The ferment character is the main event here: clean in execution but intensely fruity and sweet, with that distinctive co-fermented profile front and centre. This is not subtle coffee. The strawberry and cacao inoculation during the 60-hour anaerobic phase has created something that tastes more like confectionery than traditional coffee. Some people will love this; others will find it too far from what they expect coffee to be.
Who This Is For
This suits adventurous drinkers who enjoy experimental processing and aren't afraid of polarising flavour. If you're curious about what modern fermentation can do, this is a clear example.
If you prefer clean, origin-forward coffee or find fruity, funky profiles off-putting, this will not be for you.
Best for: Experimental coffee drinkers who want to taste the outer edges of fermentation innovation.
How to Brew This Coffee
The omni roast makes this flexible, but the candy-like character shines brightest in methods that emphasise body and sweetness. Espresso brings out the creamy coconut and rounds off the pear drop sweetness into something almost dessert-like. Aeropress offers clarity and control — you can dial in the intensity of the ferment character to taste. French Press amplifies the body and lets the bubble gum sweetness linger, though it will also intensify the funky notes if you're sensitive to them.
Colombia
El Encanto Aji - Natural Co-ferment - Colombia
We enhance these descriptions ourselves and check them by hand, but mistakes can happen. The roaster's own wording is shown below. If anything arrives not as described, contact us and we'll put it right.
Description from Roaster
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-...Description from Roaster
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.This description comes from KOTA Coffee, who roasts this coffee. For the fullest product detail, you can also see their own listing at Artefact Coffee
Ways to Brew
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Espresso
Coffees hand-picked for espresso, chosen by analysing each one's roast, body and flavour rather than relying on the roaster's label. These are beans with the sweetness, depth and structure to pull a rich, balanced shot under pressure, from chocolatey blends to fruit-forward single origins. Every coffee here earned its place by how it actually performs in the basket. New to pulling shots? Read our espresso brewing basics.
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Aeropress
A curated range of coffees suited to the Aeropress, selected on their own merits through our attribute analysis. We look for the clarity and balance this fast, pressure-assisted method rewards, so whether you brew short and concentrated or long and clean, each bean here is chosen to give you a bright, well-defined cup. Want to get the most from yours? See our Aeropress brewing guide.
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French Press
A collection of coffees matched to full-immersion brewing, where a metal filter lets body and oils come through in full. We've analysed each one for the weight and richness that suit the press, giving you bold, textured, deeply satisfying cups. If you like your coffee full-bodied, these beans are chosen for you. New to it? See our guide to French press brewing.
Artefact Coffee
A Surrey-based micro roastery built on a passion for exceptional coffee, ethical sourcing, and genuine customer connection. With a background in engineering and a love of fine food and drink, Dan Neaves, the founder of Artefact Coffee, began roasting coffee at home before turning his pursuit of quality into a thriving speciality coffee business. By combining innovative roasting technology with a transparent and community-focused approach, Dan continues to challenge industry norms while ensuring every cup reflects his dedication to flavour, craftsmanship, and sustainability.
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