El Encanto #2 2021

<p>
<b>Variety: </b> Castillo, Colombia  
</p>
<p>
<b> Processing: </b> Natural 
</p>
<p>
<b> Origin: </b> Antioquia, Colombia 
</p>
<p>
<b> Producers:</b> Juan Saldarriaga  
</p>
<p>
<b> Altitude: </b> 1380-1800M
</p>
<p>
<b> Score: </b> 88
</p>
<p> 	
Juan Saldarriaga operates two of his own farms;  La Claudina and El Encanto. He’s also working with friends, managing the production for surrounding farms growing caturra and other cultivars up to 2000 masl. He's busy by nature - which extends to his approach to processing. When he began managing El Encanto, he began experimenting with different cultivars, as well as doing experimental drying techniques for naturals. The biggest challenge in these environments is drying due to the humidity in Antioquia, so it's a natural area to try and innovate. You may remember Mr. Saldarriaga's cold-drying equipment at La Claudina, which he still utilizes for certain lots - though at El Encanto he's focused on more traditional drying practices, using raised beds and racks that can be moved to provide coffee cherry different levels of shade and sun. </p>
<p>
This time around, El Encanto gives off amazing aromas with a good amount of that natural funk. We're getting stonefruit notes of plum, and a distinctly red-winey quality that describes both the taste and the depth of the flavors at play. It's great to have another coffee from Mr. Saldarriaga in the rotation this season, and after giving it a brew, we'll sure you'll agree that it was worth the wait! </p>

Plum, Fruity, Winey

Variety: Castillo, Colombia

Processing: Natural

Origin: Antioquia, Colombia

Producers: Juan Saldarriaga

Altitude: 1380-1800M

Score: 88

Juan Saldarriaga operates two of his own farms; La Claudina and El Encanto. He’s also working with friends, managing the production for surrounding farms growing caturra and other cultivars up to 2000 masl. He's busy by nature - which extends to his approach to processing. When he began managing El Encanto, he began experimenting with different cultivars, as well as doing experimental drying techniques for naturals. The biggest challenge in these environments is drying due to the humidity in Antioquia, so it's a natural area to try and innovate. You may remember Mr. Saldarriaga's cold-drying equipment at La Claudina, which he still utilizes for certain lots - though at El Encanto he's focused on more traditional drying practices, using raised beds and racks that can be moved to provide coffee cherry different levels of shade and sun.

This time around, El Encanto gives off amazing aromas with a good amount of that natural funk. We're getting stonefruit notes of plum, and a distinctly red-winey quality that describes both the taste and the depth of the flavors at play. It's great to have another coffee from Mr. Saldarriaga in the rotation this season, and after giving it a brew, we'll sure you'll agree that it was worth the wait!

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