Colombia Quebraditas Peach Co-Ferment

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Its Coferment time, and we have a real treat from Edison Argote and his family run farm, Quebraditas. We really enjoy a coferment where the fruit and yeast added during fermentation works in harmony with the coffee and produces something elegant as well as extraordinary, and this peach infused beauty is just that. Absolutely maxed out with juicy peach sweetness, there are also lush layers of vanilla and mango balanced with a long pink grapefruit finish. 

All those flavours are incredibly satisfying as filter, it’s a very easy coffee to make delicious and impress your friends, or savour all to yourself. On espresso the balance of juicy acidity and sweetness works incredibly well, and makes for a beautiful and luxurious flat white. The peach and vanilla notes compliment each other fantastically through milk.  

Here are some background notes from Jonny Martinez Sanchez who founded Mi Caffe coffee importers to bring exceptional coffee over to the UK and beyond

“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.” 

The process begins with carefully harvesting the cherries, making sure at least 90% are perfectly ripe. Once gathered, the cherries are floated to gently separate out any that are green, overripe, or too dry. They then rest in food-grade plastic drums for about 12 hours to oxidize. This is a crucial step that helps soften the fruit and jump-start flavor development, before being dry-pulped. After pulping, the coffee goes through a 24-hour fermentation in an open tank to remove the remaining mucilage, setting the stage for the next, more complex phase.

From there, the coffee enters a 72-hour controlled fermentation—kept below 25°C and enriched with ripe peach and selected yeast—which develops deeper flavors and aromas. When this step is complete, the beans are washed and moved into mechanical dryers for about 42 hours at 38°C. Finally, once the drying is just right, the coffee is stabilized in GrainPro-type bags, ensuring it rests and matures in a protected, consistent environment.

All this dedication and devotion to producing an exceptional coffee, expressing the innovation, knowledge and experience of a brilliant coffee producer.