Colombia Tolima Familia Enciso Natural

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  • Country: Colombia

    Region: Gaitania, Planadas, Tolima

    Farm: Finca Roma / Tres Rayas

    Farmer/Grower: Enciso Family

    Varieties: Caturra, San Bernardo

    Processing: Natural

    Altitude: 1800-1900 m.a.s.l.

    Humidity: 11.5%

    Density: 1.11 g/ml

    Harvest Date:May, 2021

    Arrival Date: September, 2021

    Grade: Excelso

    Marks: 003/0685/0098

    SCA Cupping Score:86.75

  • Cherry and mixed berries in fragrance and aroma with more cherry and blueberry flavor notes. There is a lingering pineapple note in the aftertaste and acidity of green grapes (like the washed coffee from Familia Enciso). Very syrupy and heavy body
  • This coffee shines for its intense fruit notes! Keep this roast light to light-medium to really showcase the bouquet of berries. We prefer a good “soak” of heat in the beginning of the roast followed by short yellow and maillard phases before the 1st crack. The bean is less dense than it’s washed processed counterpart so watch out for scorching or having the roast take off in the later stages.

About the coffee:

This is our first year working with the Enciso family and we are extremely excited to offer their coffees to you! The extended Encico family pushes into over 75 individuals, almost all of whom grow coffee in the surrounding area. In 2017, after 15 years as coffee producers, the family came together to set-up a small community wet-mill on their farm ‘Roma’, purchasing parchment and cherries from neighboring farms. The area has many local indigenous farmers from the Nasa tribe who also deliver coffee to the wet mill at Finca Roma. The younger generation of the Enciso family have focused on strict processing and quality control, with three members of the family being licensed Q Graders. This attention to processing shines through this very clean and well-fermented natural processed coffee. All cherries are dried on raised beds in solar dryers. The high elevation of the processing site allows slow, low temperature fermentation. 


Gaitania is known for harvesting a lesser-known variety locally called San Bernardo, a natural dwarfed Typica mutation with bright acidity and rich chocolate notes. San Bernardo is likely very similar to the Pache cultivar that we source from Central America.

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