Edinson Argote, Finca Quebraditas TS Orange Bourbon
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| 150g | £16.50 | £1.65 | £27.50 |
| 250g | £24.00 | £1.44 | £24.00 |
| 500g Best | £44.00 | £1.32 | £22.00 |
About this Product
It's the return of this stunner from Edinson Argote and his farm Quebraditas from the Huila region in Colombia. Edinson has adopted some of the new sophisticated processing methodologies and we've previously had this coffee as well as an outstanding Geisha, a Sidra and SL28. This Orange Bourbon variety is a natural mutation of Red Bourbon and has undergone a 'double anaerobic washed, yeast inoculation thermal shock' process. WOW!
Edinson's story is special too. His real 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, Eugenoids, Chiroso, Laurina, and Sl-28. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.
The processing method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs, before de-pulping. Then the first fermentation stage for 36hrs to remove the mucilage before being washed at 45C created a thermal shock. A further 72hrs fermentation with a specific yeast culture added held at a temperature below 25C. Then a 'sealing' wash at 5C before the final mechanical drying phase for 48hrs at 38C before stabilisation in Grainpro.
This is another example of our filter specific profiles, roasted fast and hard to 8 mins overall with just less than 1 min development time. This profile lends itself to filter brewing and not espresso style and 3 weeks rest after roast date is highly recommended.
We wrote a little piece which helps to explain what happens during resting here:
https://www.crankhousecoffee.co.uk/blogs/news/roasting-profiles-brew-methods-and-resting
