Please note, this listing is for GREEN/UNROASTED coffee. Roasted coffee is at the top of the website.
Allergy warning: this coffee was processed using lemon juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to lemons.
Here's a bright new co-ferment from innovative processor extraordinaire Edinson Argote. A bit more subtle than some of his other co-ferments, this one reminds us of a classic citrusy washed coffee with a slice of creamy lemon meringue pie and verbena on the side. Fresh and unique as always, it's a surprisingly balanced coffee to savour over these sunnier months.
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 this lot, cherries were floated to remove green, overripe, and dry cherry. It was 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 lemon 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: Lemon Co-Fermented
