Colombia Frank Torres, Carbonic Maceration Pink Bourbon

Frank Torres grows Pink Bourbon at 1,800 masl in La Pradera, Nariño, a region defined by steep slopes and exceptional altitude where warm evening air from the valleys permits higher-elevation cultivation without frost risk. The coffee undergoes meticulous carbonic maceration: after flotation sorting and ozonated water washing, cherries are pulped and transferred to a bioreactor saturated with CO₂ at 1.5 bars for 48 hours, with parameters like temperature, pH, and microbial activity closely monitored and UV-sanitized every 12 hours. This controlled anaerobic fermentation preserves volatile compounds during a gradual mechanical dry at 20–30°C, yielding a cup that showcases Pink Bourbon's characteristically unique floral and fruity profile. Torres is a recognized champion of sustainable and biodiverse farming; Subtext has purchased from him for five consecutive seasons, reflecting the consistency and quality of his innovative approach.