Franky Hoyos - Colombia {Gesha - Advanced Washed}

Tostador: Scenery Coffee
Origen: Pitalito, Huila, Colombia
Productor: Franky Stiven Hoyos – Finca El Encanto
Varietal: Gesha
Proceso: Lavado Avanzado + Aditivos (extractos de naranja y fruta roja durante la fermentación, divulgado de forma transparente)
Altitud: 1.650 msnm
Cosecha: 25/26
Perfil: Frambuesa · Lychee · Kiwi · Guayaba · Limonada de rosas
Formato: 200 g
Tueste: Ultra Light (Filtro)
Ideal para: Filtro

Por qué nos gusta: La transparencia de Franky Hoyos y un tueste ultra light que resalta un perfil tropical y goloso único, entre lácteo y frutal, sin caer en el funk de fermentación.

Quién debería comprarlo: Ideal para quienes buscan un Gesha extremadamente dulce y tropical, con un carácter goloso tipo gominola, y valoran la transparencia total en el proceso.

No es un secreto que ha habido controversia sobre el uso no declarado de saborizantes en cafés de intervención ultra alta, y es algo que hemos estado abordando como tostaduría. El reciente informe "What's in my Coffee Report" de la SCA nos ayudó a poner las cosas en perspectiva, junto a los avances en pruebas que esperamos estén pronto disponibles para tostadores, importadores y exportadores de verde. Nunca hemos querido hacer acusaciones infundadas, creyendo que siempre debemos estar del lado de los productores.
Sin embargo, con el informe de la SCA, buscamos un productor que fuera transparente sobre "cómo se hace la salchicha": divulgando el uso de saborizantes durante el procesamiento post-cosecha, algo que aquí comunicamos de forma transparente. Franky Hoyos ha demostrado tanto valentía —al ser abierto sobre el uso de extractos aromatizantes en la fermentación— como maestría en el procesamiento intensivo y en adiciones cuidadosas para producir productos deliciosos.
Franky Stiven Hoyos es un productor de tercera generación en Pitalito, Huila, que dirige la Finca El Encanto de 10 hectáreas. Franky es parte de una nueva ola de productores colombianos que se han hecho conocidos por llevar al límite el café, tanto en procesamiento técnico intensivo y fermentación multietapa, como en la transparencia técnica que acompaña a algunas de las formas más populares de estos cafés. La finca se ha renovado continuamente con plantaciones de variedades "exóticas" — Gesha, Ají, Pacamara, Chiroso, Java, etc. — ya que estas variedades combinadas con fermentaciones intensas pueden producir tazas únicas.
Las cerezas maduras se recolectan tras comprobar los grados brix (22-28) para determinar la ventana óptima de recolección. Se flotan y despuman al llegar al beneficio húmedo, antes de una fermentación aeróbica oxidativa inicial de 24 horas, para después enjuagarse y sanitizarse antes del despulpado. El café en pergamino se coloca después en tanques abiertos de 210 litros y se deja calentar durante 6 horas, aplicando un "choque térmico" a 35°C para "abrir los poros del grano" antes de la inoculación con levadura, extracto de naranja y extracto de fruta roja, desarrollado específicamente para este perfil tropical. El café pasa después por una fermentación sumergida de 38 horas en tanques cerrados llenos de agua, antes de lavar el mucílago. El pergamino limpio recibe un presecado solar de 12 horas, finalizando en un secador mecánico durante 28 horas.

Elegimos este Gesha como un ejemplo clásico de un café que realmente lleva al límite lo que se puede hacer sin dejar de conservar las notas base del café. Con un tueste más hacia el estilo ultra light para minimizar el funk derivado de la fermentación, encontramos un perfil único tipo "gominola de plátano espumosa", casi a caramelo de pera.

Welcome to Scenery Coffee Roasters! We were founded by a trio with a combined 3 decades of coffee industry experience, striving to be refreshingly straightforward in a field often characterised by fierce competition - both commercial, and in the drive to differentiate.

Instead of joining the race to be the cheapest, or indeed the most exclusive, we choose to focus on honesty, humbleness, and openness. Our mission is to source, roast, brew, and sell coffees we truly love, and we hope you will too.

We respect the coffee industry and define ourselves not by opposition to others, but by our own terms, revisiting old ideas with fresh eyes, while remaining open-hearted to the innovative concepts reshaping the world of coffee.

We won't assert that we are the best, the most sustainable, ethical, unique roasters around. What we will claim is that we will genuinely strive to do our best, to continually improve, and to present our wins (and our failures) openly. As we grow, our ability to have a positive impact grows too.

But to stand for nothing would be to shirk responsibility. We’re committed to ethical business practices, especially when it concerns transactions with marginalized groups, acknowledging the global climate crisis, and embracing the concept of a circular economy. We plan to release a straightforward yearly report that allows you to hold us accountable for our actions, while we navigate the challenges of sustainability as a small business.

We appreciate and respect every actor in the coffee value chain. We believe that each actor, from the farmer to the importer to the consumer, adds a unique layer to the coffee experience. We will seek to promote and facilitate connections between each layer, and we look forward to inviting you to our community and revealing more of our plans in this area.

Instead of asserting a mission to 'educate' consumers, our philosophy as Scenery is not to teach, but to share. For those who desire to delve deeper into the world of coffee, we are an open book, offering a view “behind the scenes”. But for those who simply enjoy their brew, we respect and value your choice.

We value fairness over profit and in our commitment to this, we don't shy away from delivering a broad range of coffee offerings, each embraced and appreciated for both the joy of its purpose, and of its unique values. Understanding the balance between cost, quality, and ethics in coffee sourcing isn't always easy, and as part of our honest discourse, we will try and share what the challenges are in balancing these three elements without sacrificing the latter.

Because of this, we offer responsibly sourced coffees at different price points, Some are simple, everyday brews that are easier on the wallet. Others are more special, a treat for the taste buds, and a nod to the hard work of the farmers.

We have a particular interest in sourcing coffees that offer higher value addition for producers, high impact buying, as well as progressive processing.

Using our Loring S35, we roast coffee the way we want to drink it ourselves. Truthfully, we don't particularly enjoy the flavours of "roast" - the generic flavours that come from the interaction of heat and time inside the roaster, that can be applied to any coffee from the best to the worst.

Rather than indicate roast degree by colour, we signify the amount of roaster "influence" you can taste on each coffee - from lightest (lighter than "Nordic") to light, medium, heavy - signifying how hard we've pushed a coffee in a certain direction, and how much you can taste that effect. We don't believe in "roasting for sweetness" (believing that to be a false economy), but instead in buying sweet coffees and letting them speak for themselves.

Working with importers we commit to purchasing coffee early, whilst it is still in origin, and release coffees as they land in the UK - ensuring our offer changes with the seasons and producers are given a surety to their sales.

We work with illustrator Lucas Garcia to develop an illustration for each farm or producer that represents not only the landscape and geography of the region the coffee was grown in, but also the flavour profile and vibe of the lot - maintaining visual consistency for each coffee year over year, tweaking as needed when the profile changes with the season.

From an everyday brew to an extraordinary special release, our aim is to do the best we can without overstepping our ethical boundaries or sacrificing on quality. No grandiose promises, just a genuine attempt to do right. And in the end, showcasing the wonderful flavours of coffee, each lot a captured snapshot of the tropical scenery upon which it was grown.

Our vision is profoundly straightforward: to offer a humble coffee experience, rooted in fairness, authenticity, and a genuine love for what we do. We’re here to share the coffee we love, hoping it finds a place in your heart too.