Perc Coffee

Colombia Franky Hoyos Adv Washed

Franky Hoyos of El Encanto farm in Colombia produces this Orange Bourbon using advanced fermentation techniques: a 40-hour oxidation ferment followed by 6-hour depulp fermentation, thermal shock treatment, inoculation with orange and tropical fruit extracts plus cocoa yeast, then 60-hour anaerobic submerged fermentation. Hand-picked at peak ripeness (22–28 Brix), the coffee is meticulously processed to develop distinctive aromatics and essential alcohols, resulting in a bold, unconventional cup with orange cake, marmalade, and bubblegum character. This is specialty-tier experimentation driven by precision fermentation—worth seeking if you crave bold, fruit-forward flavor complexity.