Colombia — Edinson Argote Quebraditas Coffee Farm Typica Mejorado (Washed, Yeast-Inoculated Thermal Shock)

Tastes Like — 🌼 Elderflower • 🐉 Dragonfruit

DETAILS

• Producer: Edinson Argote
• Farm: Quebraditas Coffee Farm
• Region: Acevedo, Huila, Colombia
• Varietal: Typica Mejorado
• Process: Washed, Yeast-Inoculated Thermal Shock
• Altitude: 1,700 masl
• Roast Profile: Filter

INTRO
A washed Typica Mejorado from Edinson Argote's Quebraditas Coffee Farm in Huila, processed with yeast inoculation and thermal shock. Elderflower florality meets a tropical dragonfruit sweetness. In the cup: elderflower and dragonfruit.

THE PRODUCER
Edinson Argote is a passionate young producer who lost his mother at three, was raised by his sister, left home at 11 to work, and served 18 months in the army at 18. His real introduction to specialty coffee came at 20, working for his cousin at a buying station in Acevedo, Huila, where he developed a keen interest in cupping and took courses to sharpen his sensory skills. He went on to gain experience and mentorship at some of the most innovative farms in Cauca, becoming head of quality and processing control at one, before pursuing his ambition to start his own farm.

Quebraditas is a family project producing specialty coffees with differentiated, replicable sensory profiles through fermentation processes such as thermal shock and yeast inoculation, with agronomic management focused on soil care. The two farms sit between 1,600 and 1,850 masl across 18 hectares, with a long-term vision of dedicating all the land to exotic varieties, including Gesha, Bourbon Sidra, Chiroso, Laurina, Wush Wush, and Pink Bourbon.

THE PROCESS
Harvested at a minimum of 90% ripe cherry and floated to remove green, overripe, and dry cherries. The cherries oxidise for 24 hours in food-grade plastic drums, are pulped dry, then oxidise for another 24 hours, after which the coffee is washed at 45°C for a thermal shock. A 40-hour fermentation below 25°C follows with specific yeast, finished by a 5°C wash to seal the fermentation. The coffee then dries for 76 hours at an average of 40°C and is stabilised in GrainPro-type bags.

The 45°C thermal shock followed by a yeast fermentation sealed with a 5°C wash is the defining sequence. It's what builds the clean, aromatic elderflower and dragonfruit character behind this cup.

THE CUP
Floral and tropical: elderflower aromatics lead, with a dragonfruit sweetness running through.

Flavour Notes
🌼 Elderflower 🐉 Dragonfruit