Colombia — Edinson Argote La Quebradita Chiroso & Maragesha (Advanced Natural / Washed Blend)

Tastes Like — 🌸 Cherry Blossom • 🍋 Lime Zest • 🍒 Red Slushee • 🍍 Pineapple

DETAILS

• Producer: Edinson Argote
• Farm: La Quebradita
• Region: Timaná, Huila, Colombia
• Varietal: Chiroso & Maragesha
• Process: Advanced Natural (Chiroso) / Washed (Maragesha)
• Elevation: 1,850 masl

INTRO From Edinson Argote at La Quebradita — a rom-com match made in blend form. This pairing brings together an advanced natural Chiroso and a washed Maragesha, opposites that attract beautifully: big red fruit energy meets delicate florality. Cherry blossom and lime zest lead, with a red slushee sweetness and pineapple brightness rounding things out. In the cup: cherry blossom, lime zest, red slushee, and pineapple.

THE PRODUCER Edinson Argote has overcome tremendous odds to become the renowned, passionate producer he is today. Orphaned at age three and raised by his sister, he left home at 11, worked odd jobs for seven years, then joined the army at 18. After leaving at 20, he began working for his cousin at a local coffee buying station in Acevedo, Colombia — the spark that ignited his lifelong passion for coffee. In 2018, Edinson and his girlfriend Luz Angela took a loan from her father to acquire La Quebradita, a farm on the slopes of the Central Mountain Range in Timaná. Today, the farm is a hub for processing innovation, experimenting with everything from yeast inoculation to soil care, all in service of Edinson's mission to produce coffee with unique, replicable sensory profiles.

THE PROCESS The Chiroso lot undergoes standard natural fermentation for 72 hours, then partial drying on raised beds for 12 days until reaching 20% humidity. It's then rehydrated for four days and inoculated with a proprietary beer wine yeast, fermented further in stainless steel tanks, and returned to the raised beds for complete drying to 10-12% moisture.

The Maragesha lot is floated, then sealed in barrels for 24 hours of anaerobic fermentation, pulped, and washed with warm water. The parchment returns to barrels for another 24 hours of fermentation, is inoculated with yeast for a third, aerobic fermentation round, then rinsed with very cold water to halt fermentation before drying on raised beds to 10-12% moisture.

The triple-fermentation Maragesha process paired with the yeast-inoculated Chiroso is the defining detail here — together they build the red fruit intensity and floral lift that make this blend work.

THE CUP Sweet and enthusiastically fruity — the Chiroso lot contributes big red fruit energy, while the Maragesha lends florality, together delivering cherry blossom, lime zest, red slushee, and pineapple. A fun, summer-ready lineup where opposites truly attract.

Flavour Notes 🌸 Cherry Blossom 🍋 Lime Zest 🍒 Red Slushee 🍍 Pineapple