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a·nom·a·lous

deviating from what is standard, normal or expected.

Frank Torres Pink Bourbon

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Frank Torres

A certified Q-Grader (think Sommelier in wine), Frank oversees all cultivation and processing for his family's farm, Finca La Indonesia. In an industry where it is still not altogether uncommon for producers to have never tasted their own coffees, Frank's expansive wherewithal allows for a somewhat unprecedented level of QC.

Nariño, Colombia

In the far reaches of southwest Colombia - at the intersect of the Ecuadorian border and the Pacific Ocean - the region of Nariño is incredibly unique in its topography and growing conditions; the coffee here standing distinctly on its own relative to "traditional" Colombian profiles. A region historically known for its production of Coca, the groundswell of high-level coffee production offers what will hopefully prove to be an increasingly viable alternative for land-owners and laborers.

Washed Pink Bourbon

This was the first year that I was able to cup Frank's Pink Bourbon, and it came as no surprise that it is a showstopper. Harvested at peak ripeness (22 degrees Brix), the cherries are first washed with ozonated water and floated to remove defects. They are then submerged in tanks to ferment for 48-55 hours, pulped, and re-submerged to ferment for an additional 72 hours - until a pH of 3.6 and 9 degrees Brix. Total drying time is 20-25 days - 17 of which are on raised beds, with the final 3-8 days on patios with varying levels of coverage (to modulate heat). The result of Frank's fastidious and multi-faceted method is a cup that presents immense depth, enveloping sweetness and articulated acidity. It's no wonder that his coffees have been awarded and celebrated as much as they have, and that they shine with such consistency year after year.

Frank Torres

A certified Q-Grader (think Sommelier in wine), Frank oversees all cultivation and processing for his family's farm, Finca La Indonesia. In an industry where it is still not altogether uncommon for producers to have never tasted their own coffees, Frank's expansive wherewithal allows for a somewhat unprecedented level of QC.

Nariño, Colombia

In the far reaches of southwest Colombia - at the intersect of the Ecuadorian border and the Pacific Ocean - the region of Nariño is incredibly unique in its topography and growing conditions; the coffee here standing distinctly on its own relative to "traditional" Colombian profiles. A region historically known for its production of Coca, the groundswell of high-level coffee production offers what will hopefully prove to be an increasingly viable alternative for land-owners and laborers.

Washed Pink Bourbon

This was the first year that I was able to cup Frank's Pink Bourbon, and it came as no surprise that it is a showstopper. Harvested at peak ripeness (22 degrees Brix), the cherries are first washed with ozonated water and floated to remove defects. They are then submerged in tanks to ferment for 48-55 hours, pulped, and re-submerged to ferment for an additional 72 hours - until a pH of 3.6 and 9 degrees Brix. Total drying time is 20-25 days - 17 of which are on raised beds, with the final 3-8 days on patios with varying levels of coverage (to modulate heat). The result of Frank's fastidious and multi-faceted method is a cup that presents immense depth, enveloping sweetness and articulated acidity. It's no wonder that his coffees have been awarded and celebrated as much as they have, and that they shine with such consistency year after year.