Edinson Argote, Finca Quebraditas Laurina

Yes, another stunner from Edinson Argote and this one is even more special being an exotic and very rare Laurina variety. This is a natural mutation of the Bourbon variety which has a lower caffeine content (about a third of typical Arabica varieties). It's undergone Edinson's complex and controlled processing and we've roasted this coffee specifically for filter brewing with a faster roast profile and lower end temperature.

Edinson's introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.

Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.

Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoides, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.

Laurina is rare, grown only in a few countries with a low yield that has been traced to origins on Réunion Island, near Madagascar. It is also frequently known as Bourbon Pointu coffee, so named for both its geographic origin and the beans’ elongated, supposedly “pointy” shape. Typical cup characteristics include low bitterness, high sweetness and delicate complex acidity. We've found this to be incredibly tropical and a light but creamy texture even at this light roast level.

The processing method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs. Then depulping and a further 18hr dry oxidation followed by a brief hot 45C washing (thermal shock). Then 36hrs fermentation at controlled temps below 25C using a specific yeast culture. Washing at a cool 5C to ‘seal’ the fermentation, and finally controlled drying in mechanical dryers at a constant 38C for 76 hrs. WOW.