This is our first year partnering up and working with the wonderful Mi Café team on sourcing some exceptional Colombian lots. We have had the pleasure as a team to drink many gems of their labour through various different roasteries and colleagues in the industry (shout out to Wood Street). As a result, we decided it was past the time and we reached out, and this harvest we have worked together on three lots, with this being the first. The co-fermented lots from Edinson Argote were simply too hard to ignore, and so we purchased two lots from this harvest, with this coconut co-fermented washed lot being the first released. The cup profile is oh so sweet and creamy, think Bounty, milk chocolate sweetness with that super smooth mouthfeel, add that nutty and slightly tropical nature of coconut and you have the essence of this brew. Combine this with juicy peach notes, providing a stone fruit fresh acidity and add a dollop of cream, and you start to get an idea of what this coffee is about.
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
-
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 coconut 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)
