Colombia - Frank Torres Natural Hydro-Honey - Grand Cru #8
Region : Nariño
Farm : Finca La Indonesia
Varietal : Caturra-Colombia
Altitude : 1 750 m
Process : Natural Hydro-Honey
Tasting notes : Ananas, Cherry Jam, Tonic
TASTING PROFILE
A highly expressive coffee with a striking aromatic profile, shaped by an unconventional processing approach.From the first sip, juicy pineapple takes the lead with a bright, tropical character. The cup then deepens, revealing a denser, almost liqueur-like sweetness reminiscent of cherry jam, supported by a well-defined malic acidity.The acidity is lively and textured, with a tonic-like quality that brings structure and energy to the cup. It highlights the influence of the process while maintaining clarity and balance throughout.A bold and modern Grand Cru, where intensity and structure meet with precision.
ORIGIN
Frank Torres, from a family deeply rooted in coffee production in La Unión, manages Finca La Indonesia with a balance of rigor and experimentation. A certified Q grader with experience in green coffee sourcing, he focuses on pushing processing boundaries while maintaining consistency and reproducibility.
Located in the mountainous region of Nariño, the farm benefits from high elevations and volcanic soils, contributing to the brightness and complexity typical of coffees from this area.
This lot of Caturra Colombia, a variety known for its vibrant acidity and strong response to post-harvest protocols, is processed using a Natural Hydro-Honey method.
The process begins with a late harvest, followed by float sorting and cleaning with ozonated water. The cherries are then transferred to a bioreactor filled with filtered water, where a portion of previously fermented must is added to initiate the process. Controlled oxidation is applied at regular intervals to stimulate microbial activity, while key variables such as temperature, pH, Brix, conductivity and acid development are closely monitored.
After approximately 96 hours of full immersion fermentation, the coffee is removed from the bioreactor, drained on raised beds for one to two days, and then slowly dried, combining low-temperature resting phases with mechanical drying over 70 to 90 hours. This approach helps preserve the aromatic compounds developed during fermentation.
BREWING
As a filter brew, this coffee showcases its full complexity. The aromatics unfold gradually in the cup, with a clear sense of progression as it cools.As an espresso, it becomes more intense and syrupy, with a lively, textured acidity that enhances its character and structure.With milk, it takes on a more indulgent profile. Yellow fruit notes come forward in a smooth, creamy texture, reminiscent of a light, summery dessert. Best enjoyed as a cortado or flat white, using fine microfoam and lower milk temperatures to preserve balance.
Espresso classic
Dry Coffee: 18g
Coffee in the cup: 42g
Time: 28-30 sec.
Filter
15g of coffee for 220ml of water at 92C