SWEET TEDDY | Colombia, Huila, Natural

Meet Colombia El Encanto – a natural coffee fermented with cacao & raspberries. Grown in the beautiful Huila region at 1650m above sea level, this coffee is a true expression of terroir.

Every cherry is handpicked and carefully processed, bringing out layered flavors of raspberry marmalade, chocolate truffles, hard candies, and cranberry mousse.

Franky Hoyos and his family at Finca El Encanto have devoted generations to specialty coffee. Their meticulous process balances tradition and innovation, highlighting the unique character of each harvest.

Perfect for espresso or filter, this coffee tells a story of family, passion, and the magic of fermentation.

Processing

This coffee was developed through a carefully controlled natural process, designed to highlight sweetness, aromatic depth, and textural complexity. Each step is intentional, balancing clarity with fermentation-driven character that brings notes of chocolate and raspberries into the cup.

• Selection of fully ripe cherries – Only the best, perfectly matured cherries are handpicked to ensure optimal flavor. They are carefully sorted, and both varieties are then combined to complement each other
• 70 hour oxidation in bags – Cherries rest in open bags, allowing gentle oxidation to develop natural sugars and complexity, kick-starting the fermentation
• 60 hour anaerobic fermentation in 210 liter barrels – Fermentation takes place in closed barrels, creating an anaerobic environment aimed at enhancing depth and layered aromas
• Yeast inoculation using fruit pulp – Native yeasts from the farm, used for cacao fermentation, are combined with cacao and raspberry fruit pulp and added to co-ferment with the coffee cherries, transferring and developing characteristics from both fruits in the coffee
• Thermal shock to stabilize microbial activity – A controlled temperature treatment using hot water is applied to stop unwanted microbial growth while preserving the desired fermentation notes
• 48 hours of mechanical natural drying – Coffee cherries are carefully dried to the ideal moisture level, ensuring consistency and flavour stability. A specialized machine is used to speed up drying, helping prevent mold and other issues that can occur during this stage
• Patio drying – As a final step, beans are separated from pulp and dried on patios for 15 days, then rested before being moved to milling and packing in 35 kg bags, ready for delivery to the EU