Colombia — El Encanto Caturra & Chiroso (Yeast Inoculated Natural)

Tastes Like — 🍫 Chocolate Milk • 🍒 Cherry Liqueur • 🍩 Cherry Doughnut • 🍦 Vanilla

DETAILS

• Farm: El Encanto
• Origin: Colombia
• Varietal: Caturra & Chiroso
• Process: Yeast Inoculated Natural
• Altitude: 1,800 MASL
• Roast: Choose from Espresso or Filter

INTRO

A collaboration between DAK Coffee Roasters and Cata Export — a yeast inoculated natural from El Encanto in Colombia that represents advanced fermentation at its most expressive. Built on a blend of Caturra and Chiroso, two varietals with complementary sweetness and fruit character, this lot has been developed with precision to unlock a profile that is rich, indulgent, and deeply memorable. In the cup: chocolate milk, cherry liqueur, cherry doughnut, and vanilla.

THE PRODUCER

El Encanto is a Colombian farm working in direct collaboration with Cata Export, a green coffee exporter focused on advancing experimental processing and quality innovation in Colombia. The partnership has enabled the development of this yeast inoculated natural — a technically demanding process that requires precise microbial management and deep fermentation expertise. Caturra, a natural Bourbon mutation widely grown across Colombia, provides a reliable, sweet foundation. Chiroso, an elongated Typica-like variety associated with vibrant tropical fruit and expressive aromatics, adds complexity and lift — together creating the ideal raw material for this level of experimental processing at 1,800 MASL.

THE PROCESS

The Yeast Inoculated Natural process at El Encanto involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness 🔍 Sorting — Only the finest ripe cherries selected before fermentation 🧫 Yeast inoculation — Specific yeast strains introduced to the coffee before or during fermentation to direct and amplify flavour development 🔒 Controlled fermentation — Coffee fermented in a managed environment with temperature and conditions monitored throughout ☀️ Natural drying — Whole cherries dried with fruit intact after fermentation

The yeast inoculation is the defining step — by introducing specific microbial strains to guide fermentation, the process goes beyond what natural microorganisms alone can achieve, directing the development of the Caturra and Chiroso's inherent sweetness toward the rich chocolate, cherry, and vanilla character that defines this lot.

THE CUP

A genuinely exciting and technically accomplished natural from one of Colombia's most progressive farm and exporter partnerships — rich chocolate milk sweetness, cherry liqueur depth, a cherry doughnut indulgence, and a long, creamy vanilla finish. Advanced fermentation that hits different.

Flavour Notes

🍫 Chocolate Milk 🍒 Cherry Liqueur 🍩 Cherry Doughnut 🍦 Vanilla