Edinson Argote SL-28 Competition Lot

La Quebradita, a beautiful coffee farm nestled in the central mountain range in Timaná in Colombia’s south-west, serves as a centre for coffee processing and agricultural innovation.

From his farm, Edinson Argote experiments with techniques like yeast inoculation and soil care to create specialty coffee with unique flavours. This SL28 competition lot reflects his dedication, winning awards across the globe.

The coffee cherries at La Quebradita are carefully picked at peak ripeness before undergoing two rounds of fermentation. The result is a truly exceptional cup of coffee. This is our third lot from Edinson. The first, a rare Sidra, sold out in record time. We’re loving this latest batch and recommend brewing it as a V60 hot to cold.

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 72 hours.

4. Drying: After the 72 hours of cherry oxidation, the coffee goes into the drying phase reducing the water content to 15%.

5. Re-hydration: The coffee is re-hydrated with hot water.

6. Fermentation: For 248 hours at temperatures below 25°C with specific yeast.

7. Drying: After the 248 hours of fermentation, the coffee goes into drying, which is carried out for 72 hours (40°C for the initial 12 hours and 35°C for the next 60 hours).

8. Stabilisation: This is done in grainpro-type bags.