Jaffa Cake, Colombia, Yeast Inoculated, Thermal Shock Natural, Gesha

Jaffa Cake, Colombia, Yeast Inoculated, Thermal Shock Natural, Gesha

Literally jaffa cakes in liquid form. An absolute mind-blower from Franky Hoyos' El Encanto. A name and farm rapidly growing in popularity in Colombian process-forward coffee. A must-have for guest...
Regular price £25.00
Unit price per
Tax included.
What Does It Taste Like?
  • Jaffa Cakes, Orange Fanta, Vanilla
  • Rich, Orangey, Dessert-like, Crisp
  • High Sweetness, medium Acidity
  • Bright, Structured, Rich
Coffee Data

Farm: El Encanto, Colombia

Variety: Gesha

Process: Yeast Inoculated, Thermal Shock Natural

1. Selective Harvesting
Only fully ripe cherries are selected to maximize
sugar concentration and aromatic potential.

2. Controlled Whole-Cherry Fermentation
Fermentation is managed to encourage deep sugar
development and complex aromatic layering.

3. Extended Natural Drying
Slow drying integrates sugars, enhances texture, and
builds roundness in the cup.

4. Resting & Stabilization
The coffee rests under controlled conditions to
harmonise sweetness, acidity, and aroma.

Elevation: 1650m

Tasting Notes: Jaffa Cakes, Orange Fanta, Oranges, Orange Blossom, Malted Milk Biscuits, Vanilla

Brew Guide

The most important factors to a good brew are:

  • Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

  • Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

  • Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 20-22s. For lovers of a more traditional espresso, stick to 1:2.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

Shipping & Delivery

Free shipping for all orders.

Protected, Tracked Home Delivery.