Colombia Edinson Argote Laurina

Laurina is an ultra-rare mutation of the Bourbon coffee varietal that tastes unlike anything else. This is the most intensely floral coffee we’ve ever carried at Skylark. It's also the most expensive coffee we've ever bought! Although this varietal was identified more than 200 years ago, it only recently became popular after winning the 2018 World Brewers Cup.

Laurina is naturally low in caffeine, which is part of what makes it so rare: Caffeine is a coffee tree’s natural insect repellent. The beans are also the tiniest, cutest, egg-shaped little guys we’ve ever seen! Trust Edinson Argote to expertly grow and process it into one of the most incredible coffees we've ever carried. This coffee has a totally unique profile that will blow your mind and change what you think coffee can taste like.

We recommend sipping it after a fancy dinner with friends. The aroma of jasmine and geranium is intoxicating, and the flavour is pure Turkish delight. This is an absolutely exquisite coffee.

Edinson Argote's Quebraditas project is a family-run enterprise dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to advanced fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop.

Edinson and his partner Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They have two coffee farms located at 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. 

To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 24 hours and de-pulped without using water. The de-pulped cherries were oxidised a further 18 hours to remove all mucilage, then washed at 45°C to create a thermal shock. Fermentation continued for 36 hours with a specific yeast, after which the coffee was washed at 50°C to seal in fermentation. It was then mechanically dried over 76 hours at around 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags.

Elevation: 1650-1800 Meters Above Sea Level

Varietal: Laurina

Cup score: 91

Price paid per kg: £55

Process: Thermal shock