Colombia Frank Torres Natural Bourbon

Bright, Bold, and a Little Bit Wild.

This one caught us off guard - in the best way. It hit the cupping table with so much clarity and character, we had to double back. Ripe strawberry, cherry liqueur, and a soft funk that walks the line between playful and polished.

Grown at 1800 MASL on Frank Torres’ corner of the legendary La Indonesia farm in Nariño, Colombia, this coffee is what happens when deep roots meet wild ambition. Frank - Q grader, experimenter, and all-around coffee genius - has turned this inherited farm into a full-on flavour lab.

Cherries are picked at 22° Brix, floated and ozonated to keep things clean, then fermented in two stages: 48 hours underwater, 60 hours dry in-tank. A 20-day slow dry on raised beds follows after - Every step deliberate, and dialed.

In the cup, it hits with jammy strawberry, boozy cherry, and that soft, fermented edge that lets you know this coffee’s got a story. Funky but finessed. Big energy, clean finish.

It’s not your everyday cup - and that’s the point. Built for slow pours, loud playlists, and the kind of drinker who wants to taste the process.