Producer - Edinson Argote

Origin - Colombia

Process - Double Anaerobic Washed + Thermal Shock

Varietal - Orange Bourbon

Altitude - 1850 MASL

Flavour Notes - Orange Zest, Nectarine, Peach

Best for: Filter + Modern Espresso

roast level: Very Light

PROCESSING:

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry. 2. Floating: This ensures the removal of green, overripe, and dry cherries. 3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.

5. Fermentation after pulping: For 36 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock. 6. Fermentation: For 72 hours at temperatures below 25°C with specific yeast. 7. Fermentation completion: After 72 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.

8. Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 48 hours at 38°C.
9. Stabilisation: This is done in grainpro-type bags.

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.

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