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Baby Sweet Coffee

NEW SCHOOL DRIP | Washed Colombia | Finca La Indonesia: Frank Torres

NEW SCHOOL DRIP | Washed Colombia | Finca La Indonesia: Frank Torres

Regular price $20.00 CAD
Regular price Sale price $20.00 CAD
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NEW SCHOOL DRIP:  Our sweet and balanced specialty grade drip coffees with unique flavour characteristics not traditionally associated with black coffee.  New School expression that knows where it came from.  

ABOUT THE COFFEE:  A "New School" daily driver with notes of cotton candy and clementines on a backdrop of milk chocolate.  

FROM:  Arboleda, Nariño, Colombia

FARM:  La Indonesia

FARMER:  Frank Torres


PROCESS:  Washed

ALTITUDE:  1870 Meters Above Sea Level

FERMENTATION TIME:  48 Hours In-Cherry & 60 Hours Depulped



IMPORTED BY:  Apex Coffee


Finca La Indonesia is located in La Union, 90km from Pasto.  Thanks to the efforts of farmers like Frank, this area has been transformed from one of illicit trade and violence, into a resilient community dedicated to growing specialty coffee.  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 Starbucks' 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.  Frank's coffees have continued to
exceed our expectations and we are so proud to incorporate more of his coffees into our program this year.  His continuous efforts to advance his post-harvest techniques is evident in the outstanding complexity and sweetness of this year's harvest.


Frank starts by evaluating the ripeness of the coffee cherries and conducting a brix reading on the sugar levels.  For his washed coffees, he aims for a Brix reading of 22. After cherry selection, he begins an anaerobic fermentation process which lasts between 48 hours in plastic tanks.  Pressure in these tanks is released every 5-6 hours. Temperature is also monitored throughout to ensure it stays within an ideal range.  After this stage, the cherries are depulped and placed back in open tanks for another period of fermentation for 60 hours.  The coffees are then moved to sun beds to dry for 17 days depending on the weather conditions.  Then, they are refined on covered patios for a period of 3 to 4 hours a day until they reach a moisture content of 10-11%.

"Reposado": sometimes this is also referred to double fermentation or semi-anaerobic.

"I enjoy experimenting with processing and finding exotic and perfectly layered flavors in
coffee, but I have learned over the years that the successful experiment is the one that you can repeat which means to understand each step and make it efficient. The rest is a matter of taste preferences. Indeed, there is nothing like a perfectly balanced, bright and sweet coffee that stands out for unique flavors brought by a complexity of the terroir and genetics of the variety with a bit of care and knowledge into the processing."

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