ORANGE BOURBON MADNESS FROM FRANKY!

Franky Hoyos produces world-class coffee at his farm, El Encanto. Franky uses modern fermentation techniques to push flavor development and create distinctive cup profiles. Harvest begins with hand-picking cherries at 22-28 Brix. The cherries are transported to processing, where they undergo a 40-hour oxidation fermentation designed to promote the development of essential alcohols and aromatic compounds. During this stage, the coffee is floated and sanitized to ensure only the highest-quality cherries continue through processing. The cherries are then depulped and fermented for an additional 6 hours in open drums. Next, the coffee undergoes a 35°C thermal shock to prepare the seed for inoculation. The coffee is inoculated with sweet orange extract, tropical fruit extract, and cocoa yeast before entering a final 60-hour anaerobic fermentation submerged in water. After fermentation, the coffee is washed and sun-dried for 12 hours, then finished in mechanical dryers for 40 hours to stabilize and preserve the fermentation characteristics. The result is a truly unique flavor profile with notes of orange cake, marmalade, and bubblegum vibes.