Perc Coffee

Colombia Franky Hoyos Tag Team

This Colombian coffee from Franky Hoyos undergoes an elaborate fermentation process: 40 hours of oxidative fermentation in open barrels, followed by sanitization, thermal shock, and inoculation with citrus and cocoa yeast extracts before a final 70-hour anaerobic fermentation. The result is a playful, candy-forward profile with orange creamsicle, tootsie roll, and creamy Frosty-inspired notes. This is experimental processing at its most indulgent — precision-controlled fermentation designed to amplify sweetness and fruit-forward complexity.