Kolumbie Edinson Argote
Code: 2014/250 2014/1 2014/251 2014/2 Choose variantRelated products
Product detailed description
Flavour profile: raspberry jelly, cherry blossom, chocolate covered dried mango
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: natural with double fermentation
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.
Each grain undergoes a careful fermentation process, including thermal shock and yeast inoculation, which helps create a repeatable and balanced sensory profile. In addition, they are committed to sustainable soil care that supports the quality and sustainability of their farms.
In the future, they plan to modernise the infrastructure of the Chorro Alto farm, which is currently simple and production-intensive. Their aim is not only to improve the quality of the coffee, but also to support the local community and raise the profile of Oporapa as an important coffee region. Quebraditas is proof that passion, innovation and hard work can transform not only a farm, but an entire community.
Harvesting is carried out with the aim of ensuring that at least 80 % of the cherries are fully ripe. This is followed by a step called floating, during which the processed cherries are immersed in water to remove unripe, overripe and dry fruit. This is followed by processing using the Natural method with double fermentation. The first fermentation takes 72 hours, followed by drying for approximately twelve days until the coffee reaches a moisture content of 20%. The beans are then rehydrated with the juice from the previous fermentation, known as 'mosto', at a temperature of 60 °C (heat shock) and then fermented for a further 4 days using specific yeasts. After the second fermentation, the coffee is dried for a further 76 hours at an average temperature of 40 °C. In addition, they are committed to sustainable soil care that supports the quality and sustainability of their farms.
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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