Frank Rivas Torres is a coffee producer, Q Grader, and the primary manager of his family’s estate, Finca La Indonesia, in the Nariño department of Colombia. Frank and his siblings—Juan Angel, Gabriel, and Yorgeny, grow coffee alongside fruits and many different trees for shade at La Indonesia, with an emphasis on preserving soil quality and responsible water management.
Managing the quality of the environment is a priority, as well as having a scientific approach to the quality of the coffee crop. The land is fertilized four times per year with the aim of preserving the organic matter in the soil. Coffee cherries are measured with a brixometer to determine the optimal harvest time, choosing the best sugar concentrations for each cultivated variety. The family has also planted several varieties at La Indonesia, including Pink Bourbon, Maragogype, Bourbon Sidra, and Yirgacheffe, seeking out unique profiles and emphasizing high quality coffee over large production volumes.
This lot of Caturra coffee underwent Natural processing. Harvested cherries are measured for their sugar content, ensuring a reading of 22 degrees Brix before processing. Cherries are sorted via floatation to remove defects before being washed with a mixture of water and alcohol. The washed cherries are put into food-grade plastic tanks and are dry fermented for 100–120 hours. The fermented cherries are dried for approximately 20 days on raised beds before being finished on the drying patio where they reach a humidity of 10–11%.
|producer||frank rivas torres|
|tasting notes||blackberry, jammy, wild|