Franky Hoyos Pacamara

Who:
Franky Hoyos is the producer behind Finca El Encanto in Pitalito, Huila, Colombia. This Pacamara grows at 1,650 meters above sea level on approximately four-year-old coffee trees. Finca El Encanto is a three-generation family project shaped by perseverance, experimentation, and a commitment to specialty coffee.

What:

Only ripe cherries measuring 22–28° Brix are selected. Processing begins with 24 hours of aerobic oxidation, followed by flotation, sanitization, and depulping. The coffee then rests for 15 hours in open tanks before receiving a 30°C thermal shock and inoculation with yeasts derived from passion-fruit and blackberry extracts. This is followed by 48 hours of submerged anaerobic fermentation. Finally, the coffee is washed, pre-dried in the sun for 12 hours, mechanically dried for 40 hours, and stabilized for 15 days.

Why:
The combination of selective harvesting, staged aerobic and anaerobic fermentation, fruit-derived yeast cultures, and carefully controlled drying creates a distinctive and expressive Pacamara. Each step is designed to intensify its tropical-fruit character while developing a creamy texture, balanced acidity, and sweet, lactic complexity.

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We're tasting:

This coffee is round, rich, and deeply sweet, opening with butterscotch, marshmallow, and grilled peach. There’s a playful candy-like quality up front, with flashes of banana taffy before settling into dried apricot and a soft herbal note that reads almost like sage. The finish brings a gentle, pleasant dryness with a tea-like character—somewhere between oolong and lightly toasted hojicha—which gives the sweetness a little structure and keeps the cup feeling balanced.