Colombia, Finca Indonesia - Caturra

Variety Caturra
Process Reposado Washed
Altitude 2300 masl
Harvest Oct - Dec
Flavours Chocolate l Raisin l Pecan

This gem of a coffee is creamy and full bodied. It makes me see multiple shades of brown. Reminds me of chocolate, raisin and pecan.

From the importer, 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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