From Nariño, Colombia
From Nariño, Colombia
This stunning lot from Frank Torres in Nariño tops off a season replete with beautiful Sidra offerings. Frank's washed Sidra shines with tasting notes of peach, white cherry, and orange blossom.
**Now being sold in 250g bags!
Order by Monday 12pm EST for Wednesday shipment or Wednesday 12pm EST for Friday shipment.
*PACKT reusable bags currently available for pick-up or shipped to Toronto M postal codes ONLY. Bags must be returned to a participating location within 60 days.
By purchasing coffee in Packt you agree to Packt’s Terms of Service (packt.ca/terms).
Producer Frank Torrs
Exporter Native Seeds
Region La Union, Nariño
Harvest Late 2022
Altitude 1,750-1, 850masl
The Torres family today is made up of four siblings managing their 2 hectare farm, Finca La Indonesia together in La Pradera, Nariño- Juan Angel, Gabriel, Frank, and Yorgeny. The farm was left to them by their father, Arbey Torres - the family has been cultivating coffee for over 50 years. Today, the family farm is led by Frank, and this younger generation has focused on cup quality and environmental protection, transitioning towards a more sustainable form of agriculture. Together they’ve all planted and preserved lovely varieties like Caturra and bourbon, and Frank has partnered around town to manage other small plots as well with “fancy” varieties: pink bourbon, Aji Bourbon, Maracaturra, Gesha and Sidra. Frank and his siblings have also focused on soil conservation, encouraging more bee activity within the farm, and planting more shade trees. Frank has been consciously working to return organic material to the soils with the hope of fully transitioning away from using chemical inputs, and his siblings are on board, and managing their plots in a similar manner. The worms in Frank’s vermiculture project farm happily munch on the discarded cherry skins and pulp, and the worm leachate or juice is used to create nutrient-rich fertilizers that are returned to the soils.
Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.
Sidra, or Bourbon Sidra as it is frequently called, was created by cross-breeding bourbon and typica. The result is a variety that has quickly gained prominence and spread across Ecuador due its potential for extremely high cup quality. Genetic testing done by World Coffee Research classifies Sidra as an Ethiopian Landrace Variety. There is some indication that there is more than one genetically distinct variety being called Sidra in Ecuador. Sidra is famed for its floral structure, deep sweetness and prominent acidity.
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.
FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs.
Farmgate: the price paid by the exporter or other buyer to the producer or producer organization.
*Frank exported this coffee himself, through his company Native Seeds.
20 USD per lb
24 USD per lb
Toral lot size of 420kg. Subtext purchased 72kg.
Apex has been working with Frank for four years. This is the second year we have purchased Frank's coffee.
Subtext cupping score of 88.5