Subtext Coffee - Frank Torres

Tasting Notes: Strawberry, Apple, Prune

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. 

The process begins with a late harvest to allow the Caturra cherries to reach full maturity. After approximately 25 days, the cherries display an intense red color, signaling they are ready for picking.

Once harvested,the cherries undergo rigorous flotation sorting to remove green or partially ripe fruit. They are then disinfected with ozonated water and depulped. The coffee is transferred to a tank filled with filtered, ozonated water. Ten percent of must from a previous batch is added, followed by a 12-hour controlled oxidation phase. Key parameters (temperature, pH, Brix, etc.) are closely monitored, and the coffee is then removed from the tank and washed once with ozonated water.

It rests on raised beds for one day before gradual drying: first at 20 °C, then at 30 °C in a mechanical dryer for 24 to 30 hours. This final stage seals the beans and preserves the volatile compounds developed during fermentation. Once moisture reaches 10–11%, the coffee is bagged, and samples are sent to the laboratory for physical and sensory analysis to confirm the lot’s final profile.