Frank Torres Sidra - Colombia
Farmer: Frank Torres
Origin: Finca La Indonesia, Nariño
Process: Washed
Process: Washed
Variety: Sidra
Impressions: : Jasmine, Grapefruit, Orange Blossom, Black Tea
Drying Method: Covered Patios
Altitude: 1750-1850 MASL
Roast: Light
200g
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 have helped him turn 90% of his farm organic as a way to preserve soil conditions and protect his crops from plague and devastation. His continuous efforts to advance his post-harvest techniques are evident in the outstanding clarity and sweetness of this year's harvest.Harvested Sidra cherries are measured for their sugar content, ensuring a reading of 22 degrees Brix before processing. Cherries are first floated in water to remove defects before being washed with a mixture of water and alcohol. The remaining cherries are put into food-grade plastic tanks where they are dry fermented for 48 hours before being depulped. The depulped coffees then undergo another period of fermentation for 60 hours as a way to achieve more complexity and nuanced flavours in the final cup. After a single rinse, the coffees are moved to partially covered patios to dry for a total of 15–20 days.
The Bourbon Sidra variety came from Pichinchá, Ecuador in 2017. This variety originated from a large Ecuadorian research farm that crossed Red Bourbon and Typica coffee plants. The goal of this was to produce a high-quality cup profile that preserved the sweet characteristics of Bourbon while bringing out more of the delicate and floral attributes of the Typica variety. The Bourbon Sidra variety has won several awards for quality so when Frank received it, he was very excited to plant the seeds as soon as he got them in 2018. His first harvest was in 2021 and we are so proud and excited to be the first to share it with you through our coffee program this year.
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 have helped him turn 90% of his farm organic as a way to preserve soil conditions and protect his crops from plague and devastation. His continuous efforts to advance his post-harvest techniques are evident in the outstanding clarity and sweetness of this year's harvest.Harvested Sidra cherries are measured for their sugar content, ensuring a reading of 22 degrees Brix before processing. Cherries are first floated in water to remove defects before being washed with a mixture of water and alcohol. The remaining cherries are put into food-grade plastic tanks where they are dry fermented for 48 hours before being depulped. The depulped coffees then undergo another period of fermentation for 60 hours as a way to achieve more complexity and nuanced flavours in the final cup. After a single rinse, the coffees are moved to partially covered patios to dry for a total of 15–20 days.Importer: Apex
Price Transparency:
Price we paid per KG: $73.92 CAD
Cost after roasting per KG: $85 CAD