We're super excited to release our second offering from Frank Torres at Finca La Indonesia! This new release is an extended fermentation, washed processed, Caturra, from Nariño. Frank meticulously crafted this process for his washed coffees, by first examining the cherries' ripeness and measuring sugar levels with a Brix reading of 22. Once harvested, anaerobic fermentation in plastic tanks takes place for the next 48 hours, with pressure being released every 5-6 hours to maintain a consistent PSI. The tanks are closely monitored for temperature, ensuring an optimal environment for fermentation. The cherries are then de-pulped and placed in open tanks for an additional 60 hours of fermentation, followed by 17 days of drying on sun beds. After this, the coffee is then placed on covered patios for 3-4 hours a day until reaching a moisture content of 10-11%. This process is known as "Reposado" or double fermentation (semi-washed) and is carefully executed by Frank to produce the most stunning Caturra coffee we've ever released.

Roast Profile: Light Roast

Producer: Frank Torres

Farm: Finca La Indonesia 

Region: La Union, Nariño, Colombia

Variety: Caturra

Elevation: 1870 masl

Process: Washed Extended Fermentation

Tasting Notes: Yellow Grapefruit, Tangerine, White Grape, Cooked Pear, Caramel