Frank Torres - Colombia Sidra
In the cup we get a vibrant profile of juicy red fruits, sweet watermelon and vibrant lemon-lime acidity. It reminds us of the colour red with a great balance of clarity and sweetness. It has a light body and medium finish that reminds us of grenadine.
La Indonesia is located in La Union, 90km from Pasto. Thanks to the efforts of farmers like Frank, this area has been transformed from one of illicit trade and violence into a resilient community dedicated to growing specialty coffee. This farm is a Torres family inheritance known for exceptional coffee production for over 40 years.
Frank has inherited a part of this farm and is in charge of overseeing all processing and farming practices. He is a Q grader who has been passionate about coffee ever since he was young. He started his coffee career by working for Starbucks' specialty coffee program, as well as a green coffee buyer for exporters and importers. This network of experience has helped him push the boundaries of processing, making his farm one of the most unique, and innovative in Colombia. His continuous efforts to improve farming practices have helped him turn 90% of his farm organic as a way to preserve soil conditions and protect his crops from plague and devastation.
The coffee cherries are put into food-grade plastic tanks where they are submerged in water and in-cherry fermented for 70 hours before being depulped. The depulped coffees then undergo another period of fermentation for 40 hours as a way to achieve more complexity and nuanced flavours in the final cup. After a single rinse, the coffees are moved to a mechanical dryer for a total of 20–25 days until they reach a 14% moisture content. Then the drying process is refined on patios for a period of 4 to 6 hours per day until they reach a moisture content that is between the range of 10-11%.