Variety: Caturra, Colombia | Process: Anaerobic Honey | Altitude: 1800 MASL | Harvest: July 2021 | Producer: Frank Torres | Region: Nariño
Fruity and sweet, with notes of melon, grapes & nougat.
Frank Torres has been experimenting with anaerobic fermentation for several years on his farm called La Indonesia in southern Colombia. The coffee in this lot was depulped, fermented in sealed bags and then dried in the shade, creating a bright and juicy cup profile with an array on interesting tropical fruit notes. As well as this processing innovation, Frank also has a keen eye on sustainability. He pointed out banana, mandarin and lime trees growing among his coffee when we visited a few years ago, helping to provide shade, improve soil fertility and support biodiversity.