Colombia Quebraditas

Where in the world?

WHAT’S THE STORY?

We’re very grateful for our local connection to Jonny Martinez Sanchez, owner of Mi Cafe speciality coffee importers and his work bringing over some absolute standout Colombian coffees, like this one from rock star producer Edison Argote at his farm, Quebraditas. Not only is Edison growing some beautiful coffee cherry, he is mastering some advanced fermentation techniques that are producing some truly wonderful coffees.

From the allegedly humble castillo variety, the careful selection of yeast added to the pulped cherry before washing has created this super enjoyable fruity banger, with layers of rhubarb and forest fruit, and in particular, fruit of the forest cheesecake. The fruity sweet balance continues with layers of gooseberry, white sugar and vanilla. It’s a light roast so sits beautifully as a filter, but the creamy sweet lactic acidity means it will also play very nicely as espresso, if you like your shots on the brighter end.

The following notes are provided by Jonny, in conjunction with Edison.

Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service.

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, 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.

1. Harvesting: This is carried out ensuring a minimum of 80% 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: For 60 hours at temperatures below 25°C with specific yeast. After fermentation, the coffee is then washed.
6. Drying: After washing, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 38°C.
7. Stabilisation: This is done in grainpro-type bags.