Colombia Nariño / Washed Extended
Finca La Indonesia has transformed from a place of illicit trade and violence into a resilient community dedicated to specialty coffee production. A Torres family legacy for over 40 years, the farm is now managed by Frank Torres, who oversees all processing and farming practices. Frank, a passionate Q grader since his youth, began his coffee career with Starbucks’ specialty coffee program and as a green coffee buyer. His extensive experience has led him to push the boundaries of coffee processing, making his farm one of Colombia’s most innovative. His commitment to improving farming practices has resulted in 90% of the farm being converted to organic cultivation, preserving soil health and protecting crops. Frank’s coffees consistently exceed expectations, and we are thrilled to incorporate more of them into our program this year. His dedication to advancing post-harvest techniques is evident in the outstanding complexity and sweetness of this year’s harvest. For his washed coffees, Frank targets a Brix reading of 22. After selecting the cherries, he initiates a 48-hour anaerobic fermentation in plastic tanks, releasing pressure every 5-6 hours and monitoring temperature closely. The cherries are then depulped and undergo a further 60-hour fermentation in open tanks. Finally, the coffees dry on sun beds for 17 days, weather permitting, and are refined on covered patios for 3 to 4 hours daily until they reach a moisture content of 10-11%.
Finca La Indonesia has transformed from a place of illicit trade and violence into a resilient community dedicated to specialty coffee production. A Torres family legacy for over 40 years, the farm is now managed by Frank Torres, who oversees all processing and farming practices. Frank, a passionate Q grader since his youth, began his coffee career with Starbucks’ specialty coffee program and as a green coffee buyer. His extensive experience has led him to push the boundaries of coffee processing, making his farm one of Colombia’s most innovative. His commitment to improving farming practices has resulted in 90% of the farm being converted to organic cultivation, preserving soil health and protecting crops. Frank’s coffees consistently exceed expectations, and we are thrilled to incorporate more of them into our program this year. His dedication to advancing post-harvest techniques is evident in the outstanding complexity and sweetness of this year’s harvest. For his washed coffees, Frank targets a Brix reading of 22. After selecting the cherries, he initiates a 48-hour anaerobic fermentation in plastic tanks, releasing pressure every 5-6 hours and monitoring temperature closely. The cherries are then depulped and undergo a further 60-hour fermentation in open tanks. Finally, the coffees dry on sun beds for 17 days, weather permitting, and are refined on covered patios for 3 to 4 hours daily until they reach a moisture content of 10-11%.
Finca La Indonesia has transformed from a place of illicit trade and violence into a resilient community dedicated to specialty coffee production. A Torres family legacy for over 40 years, the farm is now managed by Frank Torres, who oversees all processing and farming practices. Frank, a passionate Q grader since his youth, began his coffee career with Starbucks’ specialty coffee program and as a green coffee buyer. His extensive experience has led him to push the boundaries of coffee processing, making his farm one of Colombia’s most innovative. His commitment to improving farming practices has resulted in 90% of the farm being converted to organic cultivation, preserving soil health and protecting crops. Frank’s coffees consistently exceed expectations, and we are thrilled to incorporate more of them into our program this year. His dedication to advancing post-harvest techniques is evident in the outstanding complexity and sweetness of this year’s harvest. For his washed coffees, Frank targets a Brix reading of 22. After selecting the cherries, he initiates a 48-hour anaerobic fermentation in plastic tanks, releasing pressure every 5-6 hours and monitoring temperature closely. The cherries are then depulped and undergo a further 60-hour fermentation in open tanks. Finally, the coffees dry on sun beds for 17 days, weather permitting, and are refined on covered patios for 3 to 4 hours daily until they reach a moisture content of 10-11%.
1/2 LB (226g)