Franky Hoyos - Gesha Tropical

MEET THE PRODUCER | Franky Stiven Hoyos is a third generation farmer from Huila, and he is one of the many young, multi-generational producers in Colombia who are pushing the boundaries of processing and flavor. Franky’s grandfather began by planting mixed crops on El Encanto, the family farm which Franky now oversees. His father was the first to plant coffee trees on ten of those 45 hectares, and Franky cut his teeth in the industry by learning barista, roasting, and sensory skills. Today, he applies those learned skills in conjunction with his inherited farming wisdom, and Franky has since moved into experimental processing techniques as a result. He farms sustainably and pursues quality relentlessly — and he’s also refreshingly transparent regarding his processing protocols, an attribute which is increasingly sought-after in the specialty coffee landscape of today.

TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are floated to remove lower-density beans before undergoing an initial oxidative fermentation period of 38 hours. After this, they are rinsed, sanitized, and pulped. The parchment is then placed inside open 210-liter tanks and left to warm for 6 hours before undergoing a thermal shock protocol to “open the pores” in anticipation of inoculation with orange extract and red fruit yeast. After yeast inoculation, the coffee undergoes another 38 hours of fermentation (this time submerged in water) before being thoroughly rinsed and spread out to dry in the sun for 12 hours. Drying is completed in mechanical dryers for an additional 28 hours.

TAKE A SIP | If you’ve been around here for any length of time, you probably already know that we love at least two things: (1) Gesha as a variety, and (2) processing as a frontier. Well, this coffee champions both. It’s expressive and tropical, novel and exciting and so special. If you’re longing for the extension of summer, we implore you to take one sip: you’ll find guava, mango, orange creamsicle, and pink bubblegum. It’s as if every flavor we love about summer found its way to cling to the season in this cup, and we couldn’t love it more. 

Origin | Pitalito, Huila, Colombia

Producer | Franky Hoyos

Farm | El Encanto

Process | Advanced Washed

Variety | Gesha

Elevation | 1650 MASL

Produced by Franky Hoyos in Pitalito, Huila, this Colombia · Pitalito, Huila offering showcases the meticulous work of a dedicated producer. The coffee features the Gesha varietal, which is widely celebrated by enthusiasts for its distinct floral aromatics and tea-like clarity. This specific lot has undergone an advanced washed process, a technique that often highlights the inherent brightness and clean acidity of the bean. For those interested in how different processing methods influence the final cup, this selection provides a compelling case study.

Roasted by Black & White Coffee Roasters, the profile presents vibrant notes of guava, mango, orange creamsicle, and pink bubblegum. These descriptors can be mapped against the flavor wheel to better understand the complex interplay of tropical fruit and confectionery sweetness found in this harvest. Grown at 1650 masl, this coffee represents a refined expression of the region’s potential.