Frank Torres

Fier héritier de la Finca La Indonesia, Frank Torres signe ce Bourbon Rose empreint de pureté et de la douceur naturelle du fruit. Fermenté en « Natural Hidrohoney », le procédé innovant de Frank, ce café offre une tasse au corps rond et enrobant.

Produced by Frank Torres in Indonesia, this lot showcases the unique potential of the Bourbon Rose varietal. Roasted by Café Saint-Henri, the coffee utilizes a specific natural hidrohoney processing method. While traditional natural-processed coffees often exhibit heavy, jammy fruit profiles, the hidrohoney technique is frequently employed to balance sweetness with a cleaner, more refined acidity.

When evaluating the complexities of this cup, it is helpful to reference the flavor wheel to identify the nuanced characteristics inherent in such a distinct processing style. By combining the specific terroir of the Indonesian landscape with the careful handling of the Bourbon Rose cherry, Frank Torres offers a compelling look at how modern post-harvest techniques can transform a classic varietal. This entry serves as a testament to the evolving landscape of coffee production, where experimental processing meets traditional cultivation to create a truly singular sensory experience.