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Colombia Frank Torres Maracaturra Honey
Lemon Custard, Sweet Yam Pie, Caramel
TASTING MENU -
Now Available Daily!
Variety: Maracaturra
Process: Honey
Fermentation: 48-55 hr in cherry, 72 hr depulped
Drying: Sundried on raised beds, 25 days
Elevation: 1870 MASL
Farm: La Indonesia
Producer: Frank Torres
Region: La Union, Narino
Origin: Colombia
Frank Torres is one of the coffee producers we have been bringing in coffees from through the years, featuring various varieties and processes. We are fortunate to have this relationship to support his quality production!
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Thanks to the efforts of farmers like Frank, the area surrounding his farm has been transformed from one of illicit trade and violence, into a resilient community dedicated to growing specialty coffee.
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This farm is a Torres family inheritance known for exceptional coffee production for over 40 years. Frank has inherited a part of this farm and is in charge of overseeing all processing and farming practices. He is a Q grader who has been passionate about coffee ever since he was young. He started his coffee career by working for a coffee giant's specialty coffee program, as well as a green coffee buyer for exporters and importers. This network of experience has helped him push the boundaries of processing, making his farm one of the most unique and innovative in Colombia. His continuous efforts to improve farming practices has helped him turn 90% of his farm organic as way to preserve soil conditions and protect his crops from plague and devastation.
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Colombia Paradise Tabi Inoculated Anaerobic Washed
Lavender, Passionfruit, Guava, Peppermint
Variety: Tabi
Process: Inoculated with Diastaticus Yeast and Double Anaerobic Washed
Fermentation: Anaerobic - Two Stages: 96hr and 48hr
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Region: Cauca
Country: Colombia
Elevation: 1900 MASL
The Paradise Tabi makes a come back, just as lavender season rolls in. This coffee has the strength and prominent character to punch through milk and work with other ingredients for a delicious mocktail, but can also be enjoyed black in a pourover or espresso!
About the Process:
The coffee first goes through a controlled anaerobic fermentation phase (96hr) by adding a specific yeast. Then the coffee is depulped and subject to a second fermentation phase (48hr). They are then washed in hot water (40°C) to open up stoma after fermentation, followed by a wash in cold water (12°C). This process significantly boosts the organoleptic characteristics of the coffee.
About the Farm:
Wilton Benitez is a Colombian coffee producer specialized and with vast experience in productionand processing of exotic coffees. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great qualtiy control in their production.
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Colombia La Esperanza Papayo Anaerobic Natural
Cherry Candy, Strawberry Kiwi Punch, Pineapple
Variety: Papayo
Process: Anerobic Natural
Fermentation: 13hr + 24hr
Producer: Jose Giraldo
Farm: La Esperanza
Elevation: 1750 MASL
Region: Acevedo, Huila
Origin: Colombia
Interest in rare and exclusive varieties has been growing in recent years. We are always on the hunt to taste new coffee varieties, grown on new soils, or having new experimental processes. This new variety on our line up, Papayo, is a relatively unknown arabica coffee grown in Huila, Colombia. It received its name from the appearance of its coffee cherries, bearing clusters of oblong fruit that resemble tiny papayas.
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The origin of Papayo is unknown, some say it is genetically similar to the Ethiopian landraces. Interestingly, the Huila region has a unusually high number of varieties with mysterious origins and unique flavour profiles, supporting the rumour that there was a research farm breeding and cultivating many varieties from around the world, and later the farm was abandoned, leaving behind plants that somehow showed up in the region.
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This coffee was grown in Huila and brought to Quindio, where the fermentation and drying facility is located, to be processed. Transported in a refrigerated truck, precise temperature control is maintained during the initial fermentation stage. Once the cherries arrive at La Clarita, they undergo a 24-hour fermentation in sealed tanks. Following this meticulous process, the coffee is dried slowly and gradually under shade, typically for 40 days. Finally, it is prepared for milling and hand-sorting before vacuum-packaging, and dispatching.
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The processing facility is operated by José Giraldo, a third-generation coffee producer a passion for innovation in coffee processing. With over 50 years of family tradition in coffee cultivation, José's commitment to pushing boundaries extends to partner farms across Quindio and Huila.
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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