Frank Torres Sidra – Colombia

Frank Torres comes from a family with a long tradition of coffee farming. His grandfather, Marco Antonio Torres, began cultivating coffee in La Unión 80 years ago and was one of the first to do so in the region. Since inheriting La Indonesia, Frank has overseen the processing and agricultural practices of the farm. A certified Q grader, he has been passionate about coffee since childhood and has worked as a green coffee buyer for an exporter and importer. His experience has allowed him to push the boundaries of coffee processing, making his farm one of the most distinctive and innovative in Colombia. To preserve the land for future generations, Frank is committed to conserving ecological resources such as the soil and water.

Sidra is believed to have been created through a breeding program in Ecuador, combining Ethiopian and Bourbon varieties. Since Sidra doesn't appear to have a clear genetic identity, several varieties could now be classified under its name! It is known for its floral and fruity flavors, with a great deal of sweetness derived from the Ethiopian varieties.

This batch is harvested only when it reaches a certain level of ripeness, controlled by the color of the cherry. It is then sorted by flotation before its first fermentation in sealed blue vats for 24 hours. After pulping, it is dried on raised beds for 18 to 20 days. To achieve a moisture content of 10 to 11%, the beans may complete their drying process on tarpaulins.

We love this coffee pour-over; it reminds us of the nougat you might find at a fair, combined with delicate citrus flavors.