Variety: Sidra
Process: Natural
Fermentation: 70hr wet in-cherry, 40hr dry
Drying: 20-25 days, raised beds
Producer: Frank Torres
Farm: La Indonesia
Altitude: 1750-1850 masl
Region: Narino, La Union
Origin: Colombia
 
If you have been enjoying our coffees, you are no stranger to Frank Torres, from whom we have been bringing coffees of many different varieties and  processes. 
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We have brought in a pair of coffees, same farm, same variety, but processed differently, to allow for a side-by-side comparison, the significance and impact of processing on our final cup. If you have wondered how the processing plays into the character of a coffee, we hope to provide that opportunity for you to experience it firsthand!
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The value of studying the two different processes with a Sidra variety, is that the variety itself embodies high complexity and sweetness, a wealth of pleasant qualities and potentials (making it a well-loved and sought-after variety in coffee competitions), that can shine and present themselves in such different ways even though you can find a unique resemblance... like siblings and even twins!
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This Natural Sidra will showcase lots of red fruit notes reminding you of fresh strawberry, accompanied by sweet vanilla cream and peach flavours, presented in a heavier, syrupy body. In its counterpart of the Twin coffees - the Washed Sidra, you will find notes of white/green floral & fruit, with a distinct blueberry, with a lighter weight and clean finish.