OMBLIGON Colombia — Edinson

Edinson Argote’s journey into coffee is one of resilience and curiosity. After early years shaped by hardship and service, he found specialty coffee through hands-on work in Acevedo-Huila — first loading trucks, then honing his skills in cupping, processing, and quality control.

Today, Edinson runs Quebraditas, a family-led farm in Cauca focused on exotic varietals like Gesha, Chiroso, Laurina, and Eugenioides. Through precision fermentation — including thermal shock and yeast inoculation — and careful soil management, Quebraditas crafts coffees with distinct and replicable profiles.

At 1,600–1,850m, the farm is a space for both cultivation and connection, welcoming visitors to explore every stage of production, from field to cupping table.

The goal: not just great coffee, but lasting partnerships.

Flavour Notes: Roses, Rose Mineola Fruit, Silky Body

Process:

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. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 62 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 62 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
8. Drying: After the 62 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags.

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.