PRE-ORDER ONLY (limited quantity available)
We will roast this coffee on September 10th and ship it the week of September 14th.
Please note: If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK.
Allergy warning: these coffees were processed using fruit juice and pulp, so should not be consumed by anyone with an allergy or sensitivity to the fruits in the name.
We're so excited to be part of The Fermentation Project (a global tasting of one single coffee processed four ways) that we've gone mad on additional tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you enjoy co-fermented coffees and want to have a similar experience, here's your chance.
Edinson, Luz Ángela, and their team produce the tastiest, most elegant co-ferments that we've ever had. Co-ferments are not for everyone, but all three of these are restrained enough that we think you'll want to guzzle down the whole cup.
This pack will include 126g each of the following coffees:
- Peach Melba, peach co-ferment
- Strawberry Daiquiri, strawberry co-ferment
- Passionfruit Punch, passionfruit co-ferment
Edinson Argote's Quebraditas project is a family-run enterprise dedicated to producing premium coffees with standout and reproducible sensory profiles thanks to advanced fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop.
Edinson and his partner Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They have two coffee farms located at 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties.
To process these lots, cherries were floated to remove green, overripe, and dry cherry. They were then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of fruit pulp, sugar, and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags.
Elevation: 1850 Meters Above Sea Level
Varietal: Caturra
Price paid per kg: £17.95
Process: Co-fermented with the listed fruits
