Colombia Franky Hoyos Tootsie Roll (Competition Series)

A Collab release with Grind That Coffee!

Orange • Chocolate • Vanilla • Bubblegum

Finca El Encanto farm | Region: Pitalito, Huila | Varietal: Gesha | Processing: Yeast Inoculated | Altitude: 1550-1620 MASL

Tootsie Roll — Franky Hoyos Yeast-Inoculated Natural Gesha, Huila, Colombia

This coffee is a collab release with my competition coaches Hanna & Damian @grindthatcoffee — wonderful humans, exceptional coffee people.

Tootsie Roll is a yeast-inoculated natural Gesha from Franky Hoyos in Huila, Colombia — and the coffee our founder Suyog chose to represent Driftaway at the 2026 US Brewers Cup. Franky represents a new generation of producers: deeply rooted in tradition, and pushing the boundaries of what processing can do. Using thermal shock and precision yeast fermentation, he shapes flavor with an intention and clarity that's rare.

The result is a coffee that unfolds in distinct layers as it cools. When hot, expect chocolate-covered orange. As it warms, vanilla cream. When cool, it settles into bubblegum, with a long, coating finish. Sweetness is consistently high throughout — orange candy and cacao nib giving way to dark chocolate — and the mouthfeel moves from creamy to silky.

The name comes from the initial tasting notes — and a third flavor expression that only appears at a precise point of roast rest and extraction. This is one of the best coffees we've tasted in a long time, and we roasted this batch exactly the same way so you can experience what we served on the competition floor.

Our light roasts develop their best flavors after 2 weeks, peak around 4 weeks, and remain delicious for weeks after. For extended freshness, consider freezing the coffee to preserve its quality even longer.

Brew Recipe in photo carousel!