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?
Every roaster on Coffee Nerdery ships your coffee directly to you, usually roasted to order. So delivery is charged per roaster, and free delivery thresholds apply per roaster too, not across your whole basket. Order from three roasters, and each delivery is counted separately.
We know that feels unfamiliar, because the ‘everything store’ trained us all to expect free shipping on everything. But that "free" was never really free; it’s paid for by scale that small roasters can’t replicate, and margins squeezed from suppliers. Coffee Nerdery takes nothing from your postage. Every penny goes to the roaster to cover the cost of getting your coffee to you. Paying it directly is a small act of support for an independent business doing one thing exceptionally well.
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 coffee represents the peak of co-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 phase inoculate...Description from Roaster
A deliberate convergence of genetics and bio-processing. This coffee represents the peak of co-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 phase inoculated with strawberry pulp and cacao-based yeasts, the natural sweetness of the Bourbon Ají varietal is amplified into a distinct, nostalgic candy-like profile.
The Sensory Data
• Tasting Notes: Pear Drops, Bubble Gum, Coconut (in milk).
• Vibe: Vibrant, fruit-forward, and technically playful.
• Roast Profile: Omni (Optimized for Espresso, Aeropress, and Cold Brew).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
An intense, concentrated brewing method that forces hot water through finely-ground coffee under high pressure. This produces a small, powerful shot with rich crema, serving as the foundation for countless coffee drinks while delivering bold flavors and aromatic complexity.
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Aeropress
An innovative, portable brewing device that uses air pressure to extract coffee quickly and efficiently. This versatile method allows for experimentation with brewing times and techniques, producing anything from espresso-style concentrates to smooth, full-flavored cups with remarkable consistency.
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French Press
A French Press (or Cafetiere) is a simple, manual coffee maker that brews rich, full-bodied coffee by steeping coarse grounds in hot water, then separating them by pressing a mesh filter down with a plunger, allowing the coffee's natural oils and sediment to remain for a bolder flavour.
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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