This is our last lot in partnership with Mi Café from the December harvest, and maybe we have just saved the best until last. Often multiple lots from Edinson's harvest jump out at us, from this harvest it being his Sidra and Geisha. First we dropped his Sidra, and now his Geisha. This lot has undergone the same famous heavy intervention processing style on the Geisha varietal, however it has undergone an extended 62 hour fermentation, 26 hours longer than the Sidra. A varietal prized for its intense florals and complexity which have been intensified by Edinson's style of processing. A sweet and complex lot, leaning heavily into florals, hints of rose, jasmine and citrus blossom all combing to give perfumed geranium. Strawberry provides a berry like acidity while adding body with stone fruit notes and tea florals continuing in a peach ice tea vain.
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 24 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.
- Fermentation: For 62 hours at temperatures below 25°C with specific yeast.
- Fermentation completion: After 62 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
- Drying: After the 62 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)
