Wild
Temporarily sold out. We will update the coffee and open soon.
WILD – If you love fruity, heavy bodied coffees then WILD is for you! WILD roasts showcase the amazing effects that processing can have on a bean. Whether it’s a natural process or a vibrant honey, WILD coffees are loaded with fun personality.
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Caturra
Process // Natural
Altitude // 1750 to 1850 masl
Drying method // Covered Patios
Drying time // 22 days
Temporarily sold out. We will update the coffee and open soon.
WILD – If you love fruity, heavy bodied coffees then WILD is for you! WILD roasts showcase the amazing effects that processing can have on a bean. Whether it’s a natural process or a vibrant honey, WILD coffees are loaded with fun personality.
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Caturra
Process // Natural
Altitude // 1750 to 1850 masl
Drying method // Covered Patios
Drying time // 22 days
Temporarily sold out. We will update the coffee and open soon.
WILD – If you love fruity, heavy bodied coffees then WILD is for you! WILD roasts showcase the amazing effects that processing can have on a bean. Whether it’s a natural process or a vibrant honey, WILD coffees are loaded with fun personality.
Farm // La Indonesia
Farmer // Frank Torres
Varietal(s) // Caturra
Process // Natural
Altitude // 1750 to 1850 masl
Drying method // Covered Patios
Drying time // 22 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 - HONEY:
For his honey processed coffee, Frank applies the same protocol as his "Reposado" washed in the first step. After cherry selection, he begins an anaerobic process which lasts between 24 to 36 hours in plastic tanks. Pressure in these tanks are released every 5-6 hours. Temperature is also monitored throughout to ensure it stays within an ideal range. In the next stage, he depulps the coffee and dries it on patios with some mucilage left on the coffee beans. During the first 36 hours of drying, the coffee undergoes slow fermentation in a cooler atmosphere that provokes lactic metabolism to achieve a silkier texture in the final cup.
