Perc Coffee

Colombia Franky Hoyos Adv Natural

Franky Hoyos' El Encanto farm in Colombia produces this advanced natural-process Geisha through meticulous fermentation engineering. After hand-selecting ripe cherries by Brix level, Franky executes a 40-hour oxidation fermentation followed by a 50°C thermal shock and inoculation with citrus and cocoa yeasts, then subjects the coffee to 70 hours of anaerobic submersion. The result is a boldly aromatic cup with creamsicle, tootsie roll, and vanilla-forward sweetness—playful, candy-like notes backed by genuine complexity from extended fermentation.