Franky Hoyos - Colombia {Anaerobic Natural Caturra/Chiroso}

Fact Sheet

Roaster: Tanat Coffee
Origin: Pitalito, Huila, Colombia
Producer: Franky Hoyos
Altitude: 1650 masl
Varietal: Caturra · Chiroso
Process: Anaerobic Natural (Yeast 60h)
Profile: Muffin · Tropical · Vanilla
Format: 200 g
Grind: Whole Bean
Recommended use: Filter

Franky Hoyos is the kind of coffee that hooks you from the first sip.

Produced in Pitalito (Huila), this lot combines Caturra and Chiroso varieties with a natural anaerobic process, creating a profile that blends tropical fruit with pastry-like notes.

Grown at 1,650 meters above sea level, this coffee reflects the region's characteristic balance: sweetness, silky texture, and a very accessible aromatic expression.

The result is a warm, sweet, and easy-to-enjoy coffee — perfect for those looking for something special without complications.

Process

Processed through anaerobic natural with 60h fermentation, this coffee develops greater complexity:

Harvesting of ripe cherries
Controlled anaerobic fermentation with yeasts
Drying in fruit to enhance sweetness
Development of a creamier texture

This process contributes sweet notes and a more enveloping profile.

Sensory summary

Muffin
Tropical fruits
Vanilla

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