Frank Torres - Caturra
DUVIXE – purple fruit characteristics with notes of black tea and dried fruits
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Caturra
Process // Natural
Altitude // 1750 to 1850 masl
Fermentation // 100 to 120 hours
Drying method // Covered patios
Drying time // 20 days
DUVIXE – purple fruit characteristics with notes of black tea and dried fruits
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Caturra
Process // Natural
Altitude // 1750 to 1850 masl
Fermentation // 100 to 120 hours
Drying method // Covered patios
Drying time // 20 days
DUVIXE – purple fruit characteristics with notes of black tea and dried fruits
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Caturra
Process // Natural
Altitude // 1750 to 1850 masl
Fermentation // 100 to 120 hours
Drying method // Covered patios
Drying time // 20 days
About:
Frank has Finca La Indonesia, located in La Union, 90km from Pasto. This farm is a Torres family inheritance known for exceptional coffee production for over 40 years. 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. 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 has helped him turn 90% of his farm organic as way to preserve soil conditions and protect his crops from plague and devastation. Since 2019 we first started our business, we’ve been carrying is coffee for 6 year and his progress in quality always surprising us every year. His continuous efforts to advance his postharvest techniques is evident in the outstanding complexity and sweetness of his products.
In his words:
"I enjoy experimenting with processing and finding exotic and perfectly layered flavors 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 flavors brought by a complexity of the terroir and genetics of the variety with a bit of care and knowledge into the processing."
FRANK’S PROCESSING - "REPOSADO" NATURAL:
Harvested cherries are measured for their sugar content, ensuring a reading of 22 degrees Brix is reached before picking. Selected ripe cherries are floated in water to remove defects before being washed in a mixture of water and alcohol. The cherries are then put into food-grade plastic tanks, where they undergo a period of fermentation for 100–120 hours. Afterwards, the cherries are rinsed with clean water and alcohol and dried for approximately 20 days on covered patios until the humidity level reaches 10-11%.
