{"product_id":"colombia-franky-hoyos-pacamara","title":"Franky Hoyos Pacamara","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWho:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eFranky Hoyos is the producer behind Finca El Encanto in Pitalito, Huila, Colombia. This Pacamara grows at 1,650 meters above sea level on approximately four-year-old coffee trees. Finca El Encanto is a three-generation family project shaped by perseverance, experimentation, and a commitment to specialty coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhat:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnly ripe cherries measuring 22–28° Brix are selected. Processing begins with 24 hours of aerobic oxidation, followed by flotation, sanitization, and depulping. The coffee then rests for 15 hours in open tanks before receiving a 30°C thermal shock and inoculation with yeasts derived from passion-fruit and blackberry extracts. This is followed by 48 hours of submerged anaerobic fermentation. Finally, the coffee is washed, pre-dried in the sun for 12 hours, mechanically dried for 40 hours, and stabilized for 15 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhy:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThe combination of selective harvesting, staged aerobic and anaerobic fermentation, fruit-derived yeast cultures, and carefully controlled drying creates a distinctive and expressive Pacamara. Each step is designed to intensify its tropical-fruit character while developing a creamy texture, balanced acidity, and sweet, lactic complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe're tasting:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is round, rich, and deeply sweet, opening with butterscotch, marshmallow, and grilled peach. There’s a playful candy-like quality up front, with flashes of banana taffy before settling into dried apricot and a soft herbal note that reads almost like sage. The finish brings a gentle, pleasant dryness with a tea-like character—somewhere between oolong and lightly toasted hojicha—which gives the sweetness a little structure and keeps the cup feeling balanced.\u003cstrong\u003e \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"MoonGoat Coffee Roasters","offers":[{"title":"250g Bag","offer_id":49225238380795,"sku":"C-FHPAN-250G","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb Bag","offer_id":49225238413563,"sku":"C-FHPAN-2LB","price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/6002\/7131\/files\/FrankyHoyosPacamara.jpg?v=1787886244","url":"https:\/\/moongoat.com\/products\/colombia-franky-hoyos-pacamara","provider":"MoonGoat","version":"1.0","type":"link"}