Flavour notes: Rose lemonade, lychee, passion fruit and mango.
Origin: Colombia
Region: Huila
Farm: Quebraditas Coffee Farm
Producer: Edinson Argote
Process: Washed, yeast inoculation and thermal shock
Altitude: 1850 masl
Varietal: Sidra Bourbon
Green coffee importer: Mi Cafe Trading Co
Why do we love this coffee
Imagine sipping pink lemonade while strolling through a blooming rose garden – that's the experience you'll get with our Colombia Sidra Quebraditas.
It’s a masterpiece of meticulous processing. From the careful selection of ripe cherries to the controlled fermentation and thermal shock, every step has been thoughtfully executed. The result is a coffee with exceptional clarity and a truly unique flavour profile.
And what makes this coffee even more special is the story behind it. Edinson Argote's resilience and passion, combined with his innovative processing techniques, have created a coffee that's both delicious and inspiring. We're honored to share this exceptional coffee with you. We're absolutely in love with it, and we know you will be too.
About the producer
Edinson Argote is a dedicated young coffee producer with significant industry experience. Orphaned at the age of three, he was raised by his sister. At eleven, he left home to work various jobs, and later served 18 months in the army, beginning at age 18.
His introduction to specialty coffee came after his military service, at age 20, when he worked for his cousin at a coffee buying station in Acevedo-Huila. There, he developed a strong interest in coffee cupping and pursued related training.
Edinson's career progressed as he gained experience and mentorship at leading coffee farms in the Cauca region, eventually becoming head of quality and processing control at one. Though grateful for these opportunities, he aspired to own his own farm.
Today, together with his partner Luz Angela and his family, they operate Quebraditas Coffee Farm, where they cultivate unique varieties such as Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Edinson's story emphasizes family, hard work, and a drive for improvement, demonstrating his dedication to quality and innovation in coffee production. They are dedicated to producing specialty coffees with distinct and consistent sensory profiles.
The farm operates two coffee farms, located between 1600 and 1850 meters above sea level in the central mountain range. These farms span 18 hectares, with 10 hectares planted with traditional varieties and a growing area dedicated to exotic varietals.
Quebraditas Coffee Farm offers farm tours, providing insights into cultivation, processing, and the local coffee landscape, including on-site cupping in their laboratory. They seek to establish long-term partnerships with clients who value their commitment to quality and transparency in a dynamic market.
Processing
Harvesting: Only cherries with at least 90% ripeness are harvested.
Floating: This step removes unripe, overripe, and dried cherries.
Oxidation: Cherries are oxidized in food-grade plastic drums for 16 hours.
Pulping: Cherries undergo dry pulping.
Post-Pulping Oxidation: A 24-hour oxidation period follows pulping to remove
mucilage. The coffee is then washed with 45°C water to create a thermal shock.
Maceration: Pulp from Geisha, Sidra, and Pink Bourbon varieties is macerated as a starter culture, which is then inoculated with a hybrid yeast
(Saccharomyces cerevisiae x Saccharomyces bayanus).
Fermentation: Fermentation occurs for 36 hours at temperatures below 25°C using the specified yeast.
Fermentation completion: After 36 hours, the coffee is washed with 5°C water to halt fermentation.
Drying: Following the 36-hour fermentation, the coffee is dried for 76 hours at an average temperature of 40°C.
Stabilization: The dried coffee is stabilized in GrainPro bags.