A Matter of Concrete - Gesha - La Quebraditas | Colombia
Description
Colombia — Edinson Argote La Quebraditas Gesha (Natural — Rehydrated & Yeast Inoculated)
Tastes Like — 🍍 Pineapple • 🍫 Chocolate Mousse
DETAILS
Producer: Edinson Argote
Farm: La Quebraditas
Region: Huila, Colombia
Varietal: Gesha
Process: Natural (Rehydrated & Yeast Inoculated)
Altitude: 1,700 MASL
INTRO
La Quebraditas is a family-run farm in Huila dedicated to exotic varietals and experimental fermentation — and this Gesha is its most striking expression. A precisely engineered Natural, built on thermal shock, yeast inoculation, and an extended multi-stage fermentation, the result is a cup of considerable depth: fresh pineapple acidity layered over smooth, creamy chocolate mousse.
THE PRODUCER
Edinson Argote's journey to specialty coffee is one of the most remarkable in Colombian agriculture. Orphaned at three and raised by his sister, he left home at eleven and worked across a variety of jobs before joining the army at eighteen. His introduction to specialty coffee came at twenty, loading and unloading sacks at a cousin's buying station in Acevedo — a job that sparked an obsession. He pursued sensory courses, honed his cupping skills, and worked his way through progressive coffee projects until he had the knowledge and means to build something of his own.
Today, Edinson farms La Quebraditas alongside his family across two farms in Huila's central mountain range, between 1,600 and 1,850 MASL. The operation is built around rare and exotic varietals — Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina — with a long-term vision to dedicate all 18 hectares to premium, expressive varieties. The farm's philosophy centres on agronomic precision: strategic shading, organic matter management, soil pH maintenance, and cutting-edge fermentation to produce differentiated, replicable sensory profiles.
THE PROCESS
The Natural process at La Quebraditas involves:
🍒 Hand-picking — Ripe Gesha cherries selected at peak maturity 🧪 First fermentation — Whole cherries fermented for 72 hours 🌊 Thermal shock rehydration — Cherries rehydrated in hot water to prepare for the second fermentation stage 🔬 Yeast inoculation — Selected yeast strains created from macerated Gesha, Sidra, and Pink Bourbon pulp introduced to the fermentation environment 🌡️ Extended second fermentation — Fermented for 144 hours at a controlled temperature below 25°C ☀️ Drying — Cherries dried following fermentation to optimal moisture content
The defining sequence is the two-stage fermentation structure — an initial 72-hour oxidative fermentation followed by thermal shock and a 144-hour yeast-inoculated phase under strict temperature control. The selected yeasts, cultured from the pulp of Gesha, Sidra, and Pink Bourbon, impart a layered and highly specific aromatic signature that distinguishes this lot from any conventional Natural.
THE CUP
A technically exceptional and deeply personal coffee from one of Huila's most innovative producers — La Quebraditas' Gesha is the product of years of learning, failing, and refining, distilled into a cup that is equal parts science and craft. The pineapple brightness and chocolate mousse richness exist in rare harmony, held together by the precision of a process designed from the ground up to express exactly this.
Flavour Notes
🍍 Pineapple 🍫 Chocolate Mousse
