Hario – V60 02 Paper Filters

Produced by the El Encanto Family Project in Huila, this coffee showcases the precision and creativity of modern Colombian processing. Built around the Caturra Chiroso variety, it combines a rounded, silky body with elegant acidity and deep fruit complexity, resulting in a cup that feels both indulgent and remarkably clean. Chocolate and baked fruit provide the foundation, while notes of red apple, cherry and vanilla bring brightness and sweetness that linger long after the finish. This is a coffee that embraces intensity without sacrificing balance. It performs beautifully as a filter, where its layered sweetness and complex aromatics have room to unfold, while as an espresso it delivers a rich, syrupy shot with exceptional depth and a long, satisfying finish. The lot undergoes an advanced natural process, beginning with the careful selection of fully ripe cherries before a 70-hour oxidation phase and a further 60-hour anaerobic fermentation. Yeast cultivated from fruit pulp is introduced to guide fermentation before a thermal shock is applied to stabilise microbial activity. The coffee is then mechanically dried for 48 hours and rested for 15 days, producing a cup that is both expressive and refined. GREEN COLIBRI