Cream Donut

Cream Donut is a collaboration with Cata Export and producer Franky Hoyos in Colombia. A yeast-inoculated natural Caturra Chiroso developed for DAK through rounds of back-and-forth trialling. It’s an unusual coffee that has somehow become one of our staples and a bestseller, loved for its distinct character and the ridiculously good flat white it makes. Expect chocolate milk, cherry-filled doughnut and vanilla, whether you brew it as filter or espresso.

Cream Donut is here because we couldn't stop tasting it. Developed exclusively with Cata Export and producer Franky Hoyos at El Encanto, Colombia, this yeast-inoculated natural Caturra/Chiroso opens with chocolate milk and vanilla, moves into cherry-filled doughnut, and stays rich and round through the finish. A memorable cup as both filter and espresso. This lot costs more than previous releases.

Finca El Encanto sits in Pitalito, Colombia at 1650 masl. Franky Hoyos developed this lot exclusively with Cata Export, refining the yeast-inoculated natural process across harvests to keep the profile consistent.

Caturra Chiroso is the variety behind Cream Donut and one of several more unusual cultivars grown at El Encanto. For this lot, Franky works with Cata Export to develop a very specific expression of it, pairing the variety with a multi-stage fermentation and yeast inoculation.

After selecting ripe cherries, the coffee goes through 70 hours of oxidation in bags, followed by re-pulping and 60 hours of anaerobic fermentation. It then receives a thermal shock and is inoculated with a fruit pulp-based yeast before 48 hours of mechanical drying and 15 days of stabilisation.

High. There are several deliberate stages between picking and drying, including oxidation, anaerobic fermentation, thermal shock and yeast inoculation. The process has been developed and refined with Franky and Cata Export to create the recognisable Cream Donut profile we come back to each harvest.

Produced by Franky Hoyos in the Pitalito region of Colombia · Pitalito, this Cream Donut lot from Dayglow showcases the unique potential of the Caturra Chiroso varietal. This specific harvest underwent a yeast-inoculated natural process, a technique that often influences the final cup profile by introducing distinct fermentation-driven characteristics. While processing methods vary widely, yeast inoculation is frequently employed to enhance sweetness and body, which aligns with the roaster’s notes of chocolate milk, cherry-filled doughnut, and vanilla.

When evaluating such complex profiles, it is helpful to reference the flavor wheel to identify the nuances between the base varietal traits and the impact of the fermentation. As a natural-processed coffee, this selection offers a heavier mouthfeel compared to washed counterparts, providing a rich, dessert-like experience that highlights the careful cultivation at 1650 masl.