We have just finished Luz Ángela's special Orange Giesha, second round of having it for us, and what better way to ease the pain than release a special lot from her partner Edinson. In comes his now famous heavy intervention processing style on this rare Sidra varietal. A varietal prized for its vibrant acidity, intense florals and layered fruit notes - add to that the sweet and creamy depth of Edinson's style of processing, and you have this standout lot - one that leans into the tropicals.
EDINSON ARGOTE
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.
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 16 hours.
- Pulping: The cherries are pulped dry.
- Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
- Maceration: We macerate Geisha, Sidra, Pink Bourbon pulp as a starter culture to then be inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast.
- Fermentation: For 36 hours at temperatures below 25°C with specific yeast.
- Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
- Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
- Stabilisation: This is done in grainpro-type bags.
(In partnership with Mi Café)
