Producer - Edinson Argote
Origin - Colombia
Process - Washed Yeast inoculation With Thermal Shock
Varietal - Sidra
Altitude - 1470 - 2100 MASL
Flavour Notes - Pink Starbursts, Honeysuckle, Turkish Delight
roast level: Very Light
FARM
Quebraditas is an ambitious project founded by Edison Argote, his girlfriend Angela, and her family, aimed at revitalizing their farm, which had seen slow growth. Angela began shifting the farm towards specialty coffee, planting beautiful Papayo and Bourbon hybrids that promise fantastic flavors. Meanwhile, Edison, working at Granja Paraiso 92, honed his skills in innovative methods and yeast experiments. Inspired to help his family in San Adolfo improve their results, he eventually decided to start his own project.
After discussions with Angela and her family, they joined forces - Edison would lead operations and sales, while Angela's family contributed land, equipment, and agronomic expertise. In late 2023, Quebraditas officially launched with 300kg of coffee ready to share with the world.
PROCESS
The harvesting process ensures a minimum of 90% ripe cherries, followed by floating to remove green, overripe, and dry cherries. The cherries undergo 16 hours of oxidation in food-grade plastic drums, after which they are pulped dry. A 24-hour oxidation follows pulping to remove the mucilage, with the coffee then washed at 45°C to create a thermal shock.
For maceration, Geisha, Sidra, and Pink Bourbon pulp are used as a starter culture, inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast. Fermentation takes place for 36 hours at temperatures below 25°C with specific yeast, and after this period, the coffee is washed at 5°C to seal the fermentation. Finally, the coffee undergoes drying for 76 hours at an average of 40°C, followed by stabilisation in grainpro-type bags.
Producer - Edinson Argote
Origin - Colombia
Process - Washed Yeast inoculation With Thermal Shock
Varietal - Sidra
Altitude - 1470 - 2100 MASL
Flavour Notes - Pink Starbursts, Honeysuckle, Turkish Delight
roast level: Very Light
FARM
Quebraditas is an ambitious project founded by Edison Argote, his girlfriend Angela, and her family, aimed at revitalizing their farm, which had seen slow growth. Angela began shifting the farm towards specialty coffee, planting beautiful Papayo and Bourbon hybrids that promise fantastic flavors. Meanwhile, Edison, working at Granja Paraiso 92, honed his skills in innovative methods and yeast experiments. Inspired to help his family in San Adolfo improve their results, he eventually decided to start his own project.
After discussions with Angela and her family, they joined forces - Edison would lead operations and sales, while Angela's family contributed land, equipment, and agronomic expertise. In late 2023, Quebraditas officially launched with 300kg of coffee ready to share with the world.
PROCESS
The harvesting process ensures a minimum of 90% ripe cherries, followed by floating to remove green, overripe, and dry cherries. The cherries undergo 16 hours of oxidation in food-grade plastic drums, after which they are pulped dry. A 24-hour oxidation follows pulping to remove the mucilage, with the coffee then washed at 45°C to create a thermal shock.
For maceration, Geisha, Sidra, and Pink Bourbon pulp are used as a starter culture, inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast. Fermentation takes place for 36 hours at temperatures below 25°C with specific yeast, and after this period, the coffee is washed at 5°C to seal the fermentation. Finally, the coffee undergoes drying for 76 hours at an average of 40°C, followed by stabilisation in grainpro-type bags.
