This year has been a logistics nightmare! The shipping delays out of every origin are the most extreme we’ve ever seen. We’re having trouble even getting a container to show up at the dry mills to pick up our coffee. There will be 2 to 3 no-shows before one arrives, and we’ll have lost the window of our sea freight booking, then rinse-repeat with every country we work in! While we await our Direct Trade coffees, we’ve worked with our favourite importers to give you the chance to taste some different and unique offerings. Our sampling and selecting process from these importers is still rigorous, in line with our commitment to bring you top shelf coffees. The first of these coffees is from Frank Torres. Click the link below to learn more about him.
Finca 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 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 a way to preserve soil conditions and protect his crops from plague and devastation. Frank's coffees have continued to exceed expectations. His continuous efforts to advance his post-harvest techniques is evident in the outstanding clarity and sweetness of this year's harvest.
For his honey processed coffee, after cherry selection, Frank begins an anaerobic process which lasts between 24 to 36 hours in plastic tanks. Pressure in these tanks is 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 cherries 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.
As with all green coffee we purchase, we froze this immediately on arrival in Calgary to preserve freshness.
-Our friends at Apex Coffee Imports