Colombia Edinson Argote
Code: 1945/250 1945/1 1945/251 1945/2 Choose variantRelated products
Product detailed description
Flavour profile: jasmine, lychee, strawberry yogurt candy, blood orange
Farmers: Edinson Argote and Ángela Rojas
Area: Huila, Oporapa, Alto Caparrosa
Farm: Quebraditas
Altitude: 1 650 - 1 800 m above sea level
Variety: 100% Arabica Sidra
Harvest: 2025
Processing: washed with thermal shock
Imagine two people with different life paths who met and shared the same passion - the love of coffee. Ángela Rojas, originally a nurse, and Edinson Argote, an experienced grower from the Cauca region, decided to build something special. Thus, the Quebraditas project was born, with the Chorro Alto and Quebraditas farms at its heart.
Ángela left home at 16 to study nursing. After several years in Bogotá, she returned to her native Oporapa during the pandemic and realized that she wanted to connect her life with nature and coffee. She left the health sector and, together with Edinson, took the plunge into growing fine coffee.
Oporapa is not yet as well known in the coffee world as other areas in Huila, but Edinson and Ángela believe that the region holds great potential. They grow traditional varieties such as Caturra and Colombia, as well as rarer varieties such as Geisha, Wush Wush and Eugenoides. Their dream is to focus on non-traditional varieties that bring unexpected flavor profiles and add value to their coffee.
Nearly 80% of the cherry crop used to be sold in this region, most of it going to the Quindío department. Edinson and Ángela decided to change that. They are now focusing on harvesting cherries of specific varieties and improving their processing processes. They also distribute seeds of rare varieties such as Sidra and Geisha and help other farmers to develop their production.
Harvesting is carried out carefully - only fully ripe cherries are harvested, ideally at least 80%. The cherries are then immersed in water to remove any that are unripe, overripe or dried out. This is followed by the first fermentation step - 16 hours of oxidation in plastic barrels.
The cherries are then peeled using the dry method, i.e. almost without the use of water. The peeling is followed by another fermentation step, this time for 24 hours. This finishes with a hot water wash (45 °C), which creates a 'thermal shock' and helps to remove most of the remaining pulp.
The next step is to prepare a fermentation culture from the leftover pulp of Geisha, Sidra and Pink Bourbon varieties, which is enriched with special yeasts. This mixture is then used in the main fermentation, which takes place without air for 36 hours at a temperature below 25 °C.
Finally, the coffee is dried for 76 hours at around 40°C and then stabilised in GrainPro protective bags to help preserve its freshness and flavour.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Kolumbie |
| záloha: | 1797/251:3;1797/2:1 |
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