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Quebraditas Farm
This is our second year roasting coffee from the Quebraditas farm, led by Edinson Argote. Quebraditas is a beautiful coffee farm nestled in the Timaná central mountain range in Colombia's south-west. A family project, it serves as a centre for coffee processing and agricultural innovation. From his farm, Edinson experiments with techniques like yeast inoculation and soil care to create speciality coffee with exotic varietals and remarkable flavour profiles.
Chiroso Variety
Chiroso is a rural Colombian slang term for "elongated," referring to the distinct, long shape of the region's coffee beans. A sought after varietal with a complex cup profile, it's often used by competitors in high-level coffee competitions, coming out on top in the 2024 World Barista Championships. We're tasting notes of strawberry, elderberry and interestingly, jelly babies!
Processing
Ripe cherries are hand-selected, followed by 72 hours of natural fermentation and partial drying on raised beds until they reach around 20% humidity. The cherries are then rehydrated for four days and inoculated with a blend of beer and wine yeasts in stainless steel tanks.
After the secondary fermentation, the cherries are returned to raised beds to complete drying slowly and evenly, reaching 10 to 12% moisture content. The result is a remarkable coffee that captures the beauty of natural fermentation and modern processing.
