COLOMBIA • FRANK TORRES
The La Indonesia farm has been in the Torres family stewardship for over 70 years. At just over 2 hectares, Frank dedicates most of the land to coffee and plantains. He uses a ‘reposado’ method before depupling. It is a 24 hour, temperature-controlled fermentation for ripe cherries. It is tricky but made possible with constant Ph and Brix readings. The process instills a bright tropical sweetness and shifts the body and texture of the final cup.
Frank started his coffee career by working for Starbucks' specialty coffee program before becoming a green buyer for several importers. Such experience informs his innovative and unique approach to processing. He is also very conscious of environmental impacts and focused heavily on soil conservation and biodiversity at farm level. As of this year 90% of his farm production is organic!
This is year three sourcing from Frank Torres and it somehow gets better each harvest! Working with Jeff and Julie at Apex, we brought in his pink bourbon lot and it is super bright and sweet. Big tropical notes of kiwi and papaya splash in the cup with loads of caramel and sugar flavours, think caramel squares or ice cream sundae topping.
Papaya, Kiwi & Soft Caramels.
La Union, Nariño.