ORANGE BOURBON BY EDISON ARGOTE

MANDARIN, HONEYSUCKLE & CREAMSICLE Country Colombia Region Oporapa, Huila A.S.L 1600-1850m Harvest Spring 2026 Producers Edison Argote and Angela Rojas Process Natural - inoculation with mosto - doble fermentation with yeast Varietals Orange Bourbon Notes Mandarin, honeysuckle & creamsicle Best for filter Quebraditas covers 18 hectares between 1600–1850 MASL in the Santa Rosa area of Oporapa, Huila. Ten hectares are planted with traditional varieties (Caturra, Colombia), with a dedicated section being developed exclusively for exotic varietals: Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. Processing philosophy is where Edinson really stands out. He works in individual small batches of 80–100 kg of cherry at a time, which allows him to control added yeasts in a precise and effective way, making flavor profiles intense, clear, and sweet. His toolkit includes thermal shock, yeast inoculation, double anaerobic fermentation, and fruit co-ferments (watermelon, strawberry). The experimental line involves thermal shock and purchased microorganisms, alongside a traditional line of classic washed coffees.