Hatou Coffee
El Encanto - Chiroso
(Light)
from September 03, 2026
(39 days after roast, 5 days in freezer)
18.0g
→
40.8g
(1:2.3)
in 14.0s
11.0
| Roast level | Light |
| Country | Columbia |
| Region | Pitalito, Huila |
| Farm | El Encanto |
| Farmer | Franky Hoyos |
| Variety | Chiroso |
| Elevation | 1620 masl |
| Processing | Yeasted Thermal Shock x2 Ferment Washed. The cherries first undergo 70 hours of controlled oxidation in sealed bags, followed by 60 hours of anaerobic fermentation in 210-liter barrels. During fermentation, yeast is inoculated using fruit pulp to guide microbial activity and develop greater aromatic depth. After fermentation, the coffee undergoes thermal shock to stabilize the fermentation profile before drying. The cherries are then mechanically dried for 48 hours and rested for 15 days under controlled conditions to allow flavors to integrate and moisture levels to stabilize. The result is a naturally processed coffee with a layered and expressive profile, very similar to Gansito chocolate from Colombia. |
| Tasting notes | Dark Chocolate, Raspberry Cake, Chocolate, Cake, Cream, Raspberry Filling, Brownie, Cacao |
| Place of purchase | lucienne |
| Size | 100g |
| Cost | $26 |