Frank Torres - Pink Bourbon
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Pink Bourbon
Process // Washed
Altitude // 1750 to 1850 masl
Fermentation // 48 hours in cherry + 60 hours post depulped dry fermentation.
Drying // 20 - 25days drying.
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Pink Bourbon
Process // Washed
Altitude // 1750 to 1850 masl
Fermentation // 48 hours in cherry + 60 hours post depulped dry fermentation.
Drying // 20 - 25days drying.
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Pink Bourbon
Process // Washed
Altitude // 1750 to 1850 masl
Fermentation // 48 hours in cherry + 60 hours post depulped dry fermentation.
Drying // 20 - 25days drying.
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.
About Frank’s Washed process:
"Harvested Pink Bourbon cherries are measured for their sugar content, ensuring a reading of 22 degrees Brix before processing. These cherries are then floated in water to remove defects before being washed in a mixture of water and ozonated water. The remaining cherries are put into food-grade plastic tanks and are dry fermented for 48 hours before being depulped. The depulped coffee then undergoes another period of dry fermentation for 60 hours to maximize the development of flavour and complexity. After a single rinse, the coffee is dried for 20–25 days until it reaches 14% humidity. This process is finished with 1-2 hours a day of uncovered sun exposure."
Variety info:
Frank got the seeds from San Agustín, Huila from a couple of his friends he'd previously worked with: Ms. Rovira of La Pelota farm and Mr. Luis Gerardo of El Chaferote farm. Both of these farms were finalists in the Cup of Excellence competition in Huila. Frank decided to experiment with this variety and had his first successful harvest in 2021.
