Frank Torres - Sidra

Frank Torres comes from a family with a long-standing coffee tradition; his grandfather, Marco Antonio Torres, began cultivating coffee in La Union 80 years ago and was one of the first to grow coffee in this region. Since inheriting La Indonesia, Frank supervises processing and farming practices on the farm. He is a Q grader who has been passionate about coffee since childhood and has worked as a green buyer for an exporter and importer. His experience has enabled him to push the boundaries of coffee processing, resulting in his farm becoming one of the most distinctive and innovative coffee farms in Colombia. To ensure the preservation of the land for future generations, Frank makes sure to keep focus on ecological resources such as the soil and water.

It is thought that Sidra was created in a breeding program in Ecuador by combining Ethiopian and Bourbon varieties. Since Sidra doesn't seem to have a clear genetic identity, several varietals may be right now under the Sidra name! It is also known for its floral and fruity flavours with a high sweetness coming from Ethiopian varieties.

This lot is harvested only when it reaches a certain ripeness, controlled via the colour of the cherry. It is then sorted by flotation before its first fermentation in sealed blue bins for 24 hours. They are then dried on raised beds for 18 to 20 days after being depulped. To help reach the 10 to 11% humidity, beans can finish their drying on tarps.

We like this coffee as pour over, it reminds us of nougat that you can get at a funfair, integrated with delicate citrus flavours.