El Encanto is one of Juan Saldarriaga's two farms, located at 1380 - 1800 masl in the city of Bolivar in Antioquia. Its currently about 26 hectares of coffee. He’s got a traditional disc pulper with separator and fermentation tanks. For drying they have 200 square meters of newly built shelves that can be moved from sun to shade. He has also installed a machine that can dry with cold air and with a software where you can adjust temperature, airflow etc, and make profiles on different coffees.
About the Processing
After cherry selection the cherries are soaked in water and the floaters removed before they go in to production. The coffees are then pulped in a traditional disc pulper with a separator for greens etc. The quantity and availability of the tanks will sometimes determine what kind of fermentation they are doing. When they have big amounts like 5000 kg of cherries in a day they dry ferment everything in tanks. They add fresh cold water and rinse every 6-8 hours. Normal fermentation time will be about 24 hours. As the altitudes are not to high at the wet mill they want to keep the temperature down and control the fermentation. When the amounts are smaller and for experiments they ferment one batch as described above, but they add a new batch of coffee after 24 hours. The total fermentation time can be 48 hours, but still with a rinse of cold water every 6 hours.
The End Result
We enjoy the clean and delicate profile of the El Encanto Gesha, with notes of apples and lingering orange blossom florals. A very easy drinking morning coffee.
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