Endison Argote - Chiroso&Caturra - Natural

Endison Argote - Chiroso&Caturra - Natural Orange - Chocolate - Tropical Edinson Argote is a young coffee producer whose journey into specialty coffee has been shaped by resilience, family, and an unwavering curiosity for quality. Orphaned at an early age and raised by his sister, Edinson began working from the age of eleven, taking on various jobs to support himself and his family. At eighteen, he joined the army, completing eighteen months of service before returning home with a renewed sense of purpose. Following his military service, Edinson entered specialty coffee through his cousin, working at a local coffee buying station in Acevedo, Huila. It was here that his interest in cupping and quality evaluation began to take shape. Motivated by this exposure, he pursued formal sensory training while gaining hands-on experience at progressive farms in the Cauca region, where he was mentored in advanced processing techniques and quality control. These experiences would later inform his own approach to coffee production. Today, Edinson manages Quebraditas Coffee Farm alongside his family. The farm focuses on cultivating and processing a diverse range of exotic varieties, including Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Each lot reflects Edinson’s meticulous attention to detail and his ongoing pursuit of expressive, process-driven coffees. The Process Unveiled: 1. Harvesting: Selective handpicking is carried out, targeting a minimum of 90% physiologically ripe cherry to ensure uniform sugar content and fermentation potential. 2. Floating: Cherries are floated immediately after harvest to remove underripe, overripe, and low-density fruit. 3. Oxidation: Whole cherries undergo a 24-hour oxidation phase in sealed, food-grade plastic drums, promoting enzymatic activity prior to pulping. 4. Pulping: After oxidation, cherries are dry-pulped. 5. Post-Pulp Fermentation: The coffee ferments for 30 hours to facilitate controlled mucilage breakdown. Following fermentation, the coffee is washed with water at 50 °C, inducing a thermal shock. 6. Secondary Fermentation: A second fermentation stage follows for 65 hours at temperatures maintained below 25 °C, guided by the addition of selected yeast cultures to direct flavour development. 7. Fermentation Arrest: Upon completion of fermentation, the coffee is washed with water at 5 °C to rapidly halt microbial activity and stabilise the profile. 8. Drying: Drying is carried out mechanically over 48 hours at a controlled temperature of 38 °C to ensure even moisture reduction. 9. Stabilisation: The dried coffee is rested in GrainPro-type bags to allow moisture content and water activity to equilibrate prior to export.