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Country
Colombia
Region
Huila
Farm
Finca Quebraditas
Producer
Edinson Argote & Luz Angela
Variety
Pink Bourbon
Mounting height
1600–1850 m.a.s.l.
Preparation
Washed Yeast Fermentation
Orange blossom, passion fruit & cola
Creamy mouthfeel
Super sweet
This coffee brings a summery lightness to your cup. The espresso is a stunner - intensely sweet, tropical and one of the most exciting and maddening in recent times. Creamy as a filter with a long finish, it is reminiscent of a fruit ice cream. This coffee is like a piñata - full of surprises and pure fiesta.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 91°C
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First pour: Let coffee bloom with 50ml of water for 35sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 20sec
Fine ground coffee: 20g
Extraction volume for 2 espressi: 50g
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Extraction time: 20sec
Edinson and Luz Angela took over the Quebraditas farm in 2018, with the support of Angela's father. Edinson has been gaining experience in the coffee industry since 2016, recognising the potential of speciality coffee. Their focus is on clearly defined flavour profiles through innovative fermentation methods, such as thermal shock and the addition of yeast. They also rely on sustainable farming methods with shade management, organic soil management and pH regulation.
Quebraditas has two farms at 1600-1850 metres above sea level with 18 hectares, ten of which are planted with Caturra and Colombia. The focus is increasingly on rare varieties such as Eugenoides, Bourbon Pointu, Gesha and Pacamara. In the long term, the entire area will be dedicated to these varieties. Visitors can tour the farm, learn about the cultivation and taste the coffee. An in-house laboratory ensures transparency and quality control.
The location offers a humid, rainy climate. Processing begins with the selective harvesting of ripe cherries. After flotation and 24 hours of oxidation, they are dried, de-pulped and further oxidised to remove 80% of the mucilage, including a thermal shock at 45°C. Fermentation takes place aerobically for 36 hours with specific yeasts and is stopped by washing with cold water at 5°C. The beans are then dried at 40°C for 76 hours.
