This is our second year working with Frank Torres.
La Indonesia has been in the Torres family for more than 70 years and is currently run by Frank Torres with help from his younger brother Gabriel (Los Hermanos Torres). In the past, the area had been known for its violence and illicit trade but thanks to farmers like the Torres family, the area has been transformed into a resilient community of farmers dedicated to growing specialty coffee. The two hectare farm is being used primarily to grow high quality coffee but also plantains to improve diversity.
Frank has been passionate about specialty coffee ever since he was young. His career began when he joined the Starbucks Specialty Coffee Program where he began growing a deeper understanding of coffee. At the same time he began working as a green bean buyer for multiple exporters and importers, eventually gaining his Q Grade certification. The experience he has gained from his years of working with specialty coffee has given him the knowledge to push the boundaries of processing and cultivating coffee, making his farm one of the most unique and innovative farms in Colombia. He continues to improve his farm and community with new processing methods and farming practices such as striving towards a full organic certification in order to preserve soil conditions and prevent collapse. His farm is currently 90% organic.
This coffee is a combination of two small lots of Caturra varietal that were picked for their high quality in order to undergo a unique processing method.
This extremely unique fermentation method is what Frank calls “Reposado” or “Double Fermentation.” After ripe cherries are picked Frank checks their sugar content (Brix test) and they are then left to ferment as whole cherries in a temperature-controlled, anaerobic environment for 24 to 36 hours. The cherries are then de-pulped and left to dry-ferment (aerobic) for an additional 48 hours before being fully washed. The coffee is then dried on covered patios for 20 days. This double fermentation adds texture, sweetness, and a ton of complexity to the cup, while the washed process maintains clarity. We get lots of tropical and floral notes.
When asked about his processing, Frank rights:
“I enjoy experimenting with processing and finding exotic and perfectly layered flavours in coffee, but I have learned over the years that the successful experiment is the one that you can repeat which means to understand each step and make it efficient. The rest is a matter of taste preferences. Indeed, there is nothing like a perfectly balanced, bright and sweet coffee that stands out for unique flavours brought by a complexity of the terroir and genetics of the variety with a bit of care and knowledge into the processing.”