Story
Frank comes from a family with a long tradition in the coffee industry. More than 80 years ago, his grandfather, Marco Antonio Torres, was one of the first to grow coffee in La Unión. Having inherited part of the La Indonesia plantation, Frank now oversees all agricultural and processing practices. Passionate about coffee from a young age, this certified Q Grader began his career with Starbucks’ specialty coffee program before working as a green coffee buyer for exporters and importers. His extensive experience has enabled him to innovate in coffee processing, making his plantation one of the most unique and innovative in Colombia.
Region
With an annual production of around 10 million kilograms, La Unión is one of Colombia’s largest producers of specialty coffee. Coffee cultivation forms the basis of the municipality’s economy. According to the Coffee Producers Committee’s report entitled “Distribution of Coffee Cultivation in the Municipality of La Unión”, it is grown in 40 of the region’s 45 rural areas. Of the 4,438 coffee farms, 3,607.93 hectares are planted with coffee.
Variety
Pink Bourbon is a mutation of the classic Bourbon variety, primarily cultivated in Latin America, particularly in Colombia and Ecuador. Its cherries are distinguished by their intense pink coloration at full maturity, indicating optimal development of sugars and aromatic compounds. In the cup, it is known for its pronounced sweetness, lively acidity, and silky body, often complemented by delicate fruity and floral notes. This variety responds especially well to controlled fermentations, which help enhance its aromatic complexity. Its cultivation requires careful attention, as it is sensitive to diseases and climatic variations.
Process
The process begins with a late harvest. For Pink Bourbon, maturation lasts approximately 20 to 25 days, until the cherries reach an intense pink coloration. Once harvested, the cherries undergo flotation sorting to remove underripe or green fruit, then are washed with ozonated water before being transferred to a bioreactor filled with filtered and ozonated water.
Ten percent of must from a previous batch is added, followed by a controlled oxidation phase lasting six hours. This stage relies on the precise injection of oxygen to stimulate microbial activity. Throughout the process, key parameters such as temperature, pH, Brix, conductivity, alcohol level, and microbiological activity are closely monitored. When microbiological activity reaches 10,000 ppm, acid titration is carried out using distilled water, caustic soda, and phenolphthalein.
After 48 to 64 hours, once all indicators confirm readiness, the must is removed and the cherries are taken out of the bioreactor. This fermentation process, carried out under full water immersion, is referred to as Natural Hidrohoney. Oxidation is applied regularly and in a controlled manner every 12 hours, promoting body development and aromatic persistence. A constant pressure of 6.9 bars is also applied.
The coffee is then placed on raised beds to drain for one to two days, followed by gradual drying: first at 20 °C, then at 35 °C in a mechanical dryer for 30 to 35 hours. This stage seals the bean and preserves the volatile compounds developed during fermentation. Once a moisture content of 10–11% is reached, the coffee is bagged and samples are sent to the laboratory for physical and sensory analysis.
