Quebraditas | SL-28 | Colombia

It's a totally insane coffee. You have to try it to know, just thinking about it is overwhelming me today - just so intensely fruity - like fruitier than actual fruit. Processing: 1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry. 2. Floating: This ensures the removal of green, overripe, and dry cherries. 3. Oxidation: This is done in food-grade plastic drums for 24 hours. 4. Pulping: The cherries are pulped dry. 5. Fermentation after pulping: For 16 hours in order to remove the mucilage. The coffee is then washed at temperatures of 50°C, creating a thermal shock. 6. Fermentation: For 72 hours at temperatures below 25°C with specific yeast. The coffee is then washed at temperatures of 5°C to seal the fermentation. 7. Drying: the coffee goes into drying, which is carried out mechanically for 76 hours at 38°C. 8. Stabilisation: This is done in grainpro-type bags Edinson Argote Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service. His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills. Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm. Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.