{"product_id":"b2b-subtext-colombia-frank-torres-semi-washed-caturra","title":"Colombia Frank Torres, Semi-Washed Caturra","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFrank Torres is an agronomist, producer, and community leader farming with three siblings on Finca La Indonesia, a two-hectare farm in La Pradera, Nariño, Colombia. The Torres family has been growing coffee here for over 50 years. Their farm sits at 1,800 meters above sea level, in a region known for steep slopes and a climate where warm, humid air rises from the valleys at night, allowing coffee to grow at altitudes that would be risky elsewhere in Colombia. Frank handles his own exports, which is uncommon for a farm this size, and has been working with importer Apex since 2019. This is the fifth consecutive season Subtext has purchased his coffee.\u003c\/p\u003e\n\u003cp\u003eFrank grows Caturra, a naturally compact variety originally discovered in Brazil in the early 20th century. Its smaller size allows for denser planting, and at high altitudes it produces well, though it is vulnerable to disease. Managing that challenge while maintaining quality is part of what Frank has built his reputation around. He uses biodiversity and sustainable land practices as his primary tools, farming in a way that works with the ecosystem rather than against it.\u003c\/p\u003e\n\u003cp\u003eThe processing on this lot is technically precise. Cherries are harvested late to ensure full maturity, then sorted by flotation and disinfected with ozonated water before depulping. The coffee ferments in a tank of filtered, ozonated water with ten percent must from a previous batch added, followed by a 12-hour controlled oxidation phase. Temperature, pH, and Brix levels are monitored throughout. After a single wash, the coffee rests on raised beds for one day before being dried first at 20°C, then at 30°C in a mechanical dryer for 24 to 30 hours. Drying stops when moisture reaches 10 to 11 percent, at which point samples go to a lab for physical and sensory analysis before the lot is approved.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Subtext\u003c\/h2\u003e\n\u003cp\u003eSubtext is a Toronto-based roastery operating out of an industrial space at 130 Cawthra Ave. Their sourcing puts individual producers front and center: every bag carries the producer's name, not a broad regional label, and each product page lists specific pricing, lot size, and relationship history. They do not blend coffees and they do not roast dark, a deliberate stance based on the view that blending and over-roasting obscure origin character and keep producers anonymous.\u003c\/p\u003e\n\u003cp\u003eTheir roasting process uses colorimeters, refractometers, thermocouple readings, and blind comparative tasting to calibrate each profile. For this lot, they scored Frank's coffee at 86 on their cupping scale and purchased the full 96-kilogram lot at $8.29 USD per pound. They work with importer Apex, a partner they've chosen specifically for shared standards around transparency and producer relationships.\u003c\/p\u003e","brand":"Subtext","offers":[{"title":"1 kg","offer_id":45559275225148,"sku":"B2B-subtext-colombia-frank-torres-semi-washed-caturra-1000","price":82.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/EarlyJuneTiles-97.png?v=1781806489","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-subtext-colombia-frank-torres-semi-washed-caturra","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}