Incomes our second co-fermented lot from Edinson Argote's recent harvest, and if you were quick enough to grab some of his coconut lot, then you will understand why we had to work with him on more than one lot. Edinson's co-ferments are exceptional examples of what this kind of processing can do to the profile of a coffee when extreme care is taken over this kind of experimental processing. This co-ferment is a step into silky sweet florals, dominated with perfumed notes of citrus. The body fills the mouth and has weight like a spoonful of honey, combined with smooth and refreshing clementine this makes for a very moreish and complex cup.
EDINSON ARGOTE
Mi Café's bio on Edinson is an inspiring one to read. As shared by the Mi Café team; 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.
We are all extremely excited to start the partnership, and hope to continue to share many of Edinson's coffees with you over the coming years!
PROCESSING
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Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
- Floating: This ensures the removal of green, overripe, and dry cherries.
- Oxidation: This is done in food-grade plastic drums for 12 hours.
- Pulping: The cherries are pulped dry.
- Fermentation after pulping: For 24 hours in open tank in order to remove the mucilage.
- Fermentation: For 72 hours at temperatures below 25°C with a mix of mandarin and specific yeast.
- Fermentation completion: After 72 hours, the coffee is washed.
- Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 42 hours at 38°C.
- Stabilisation: This is done in grainpro-type bags
(In partnership with Mi Café)
