SUGAR MOUNTAIN
$32
OH TO LIVE ON:
Sugar Mountain is our dedicated home to coffees that use experimental and innovative processing methods. Rather than simply being washed or natural, producers and washing stations are using new techniques. For example, low oxygen or anerobic, in which fresh cherries ferment in sealed barrels. By using a one-way valve, oxygen exits and cultivates an environment rich in yeast and sugar interactions. The resulting cups are often wildly tropical and will emphasis fruit-forward and deep funky notes. Sugar Mountain sometimes too features co-ferments, in which cherries are selectively mixed with other fruit or flavour elements, changing the sensory profile. Or it could be carbonic maceration! Or even lactic washed processing? These are the types of preparations that have you asking: what is this drink? And as Neil Young says in Sugar Mountain, "ain't it funny how you feel, when you're finding' out it's real?"
Sugar Mountain is our dedicated home to coffees that use experimental and innovative processing methods. Rather than simply being washed or natural, producers and washing stations are using new techniques. For example, low oxygen or anerobic, in which fresh cherries ferment in sealed barrels. By using a one-way valve, oxygen exits and cultivates an environment rich in yeast and sugar interactions. The resulting cups are often wildly tropical and will emphasis fruit-forward and deep funky notes. Sugar Mountain sometimes too features co-ferments, in which cherries are selectively mixed with other fruit or flavour elements, changing the sensory profile. Or it could be carbonic maceration! Or even lactic washed processing? These are the types of preparations that have you asking: what is this drink? And as Neil Young says in Sugar Mountain, "ain't it funny how you feel, when you're finding' out it's real?"
ORIGIN:
The La Indonesia farm has been in the Torres family for over 40 years. At just over 2 hectares, Frank dedicates most of the land to coffee and plantains. He started his coffee career by working for Starbucks' specialty coffee program before becoming a green buyer for several importers. Such experience informs his innovative approach to processing and explains why he grows so many unique lots. 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.
Every single year of Quietly, we have brought in Frank’s wonderful coffee. There is no shortage of highlights, like his dreamy Maracaturra or bright Sidra lots, but my favorite is always his Pink Bourbon! While the varietal itself leans towards tropical and floral notes, Frank’s 'reposado' sealed tank processing truly amplifies the distinctive profile. Following his very unique fermentation, this lot dries with its sticky mucilage layer intact for a wildly tropical cup.
The La Indonesia farm has been in the Torres family for over 40 years. At just over 2 hectares, Frank dedicates most of the land to coffee and plantains. He started his coffee career by working for Starbucks' specialty coffee program before becoming a green buyer for several importers. Such experience informs his innovative approach to processing and explains why he grows so many unique lots. 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.
Every single year of Quietly, we have brought in Frank’s wonderful coffee. There is no shortage of highlights, like his dreamy Maracaturra or bright Sidra lots, but my favorite is always his Pink Bourbon! While the varietal itself leans towards tropical and floral notes, Frank’s 'reposado' sealed tank processing truly amplifies the distinctive profile. Following his very unique fermentation, this lot dries with its sticky mucilage layer intact for a wildly tropical cup.
FLAVOUR:
The combination of Frank's creative approach to fermentation, the pink bourbon varietal, and the honey processing means a super fun and dynamic tasting cup! There are all kinds of tropical acidity that motion towards pineapple, mango, and passion fruit notes. There is a nice burst of citric flavours with a sweet edge, think key lime pie or lemon curd. The finish is unmistakably creamy and candy forward, like chewing gum or taffy.
The combination of Frank's creative approach to fermentation, the pink bourbon varietal, and the honey processing means a super fun and dynamic tasting cup! There are all kinds of tropical acidity that motion towards pineapple, mango, and passion fruit notes. There is a nice burst of citric flavours with a sweet edge, think key lime pie or lemon curd. The finish is unmistakably creamy and candy forward, like chewing gum or taffy.
ROAST DEGREE:
Light-Medium.
Light-Medium.
TASTE:
Pineapple, Key Lime & Double Bubble.
REGION:
La Union, Nariño.
FARM:
La Indonesia.
VARIETAL:
Pink Bourbon.
ELEVATION:
1750-1850m.
PROCESS:
Reposado & Honey.
IMPORTER:
Jeff & Julie at Apex.
FOB PRICING:
$21.36 USD per Kilogram.
(This is the price before transport costs including shipping, brokerage, etc.)
YEARS PARTNERED:
Six Harvests at Quietly (2020, 2021, 2022, 2023, 2024 & 2025).
Pineapple, Key Lime & Double Bubble.
REGION:
La Union, Nariño.
FARM:
La Indonesia.
VARIETAL:
Pink Bourbon.
ELEVATION:
1750-1850m.
PROCESS:
Reposado & Honey.
IMPORTER:
Jeff & Julie at Apex.
FOB PRICING:
$21.36 USD per Kilogram.
(This is the price before transport costs including shipping, brokerage, etc.)
YEARS PARTNERED:
Six Harvests at Quietly (2020, 2021, 2022, 2023, 2024 & 2025).