COLOMBIA - THERMAL CHOC - EDINSON ARGOTE WATERMELON CO-FERMENT

A beautiful burst of freshness with this superb co-fermented coffee! Edinson Argote crafts his coffees with extraordinary expertise, the result of years of experience in specialty coffee before launching his own project, Quebraditas, with his partner Angela Rojas and their families.

The process used for this coffee is complex and executed with great precision. The cherries are first left to rest for 24 hours, then depulped and put into fermentation. During this stage, watermelon and yeast are added to the water-filled fermentation tank. The beans are then left to co-ferment for a total of 72 hours. A thermal shock is also applied: the beans are first immersed in hot water, then quickly cooled in very cold water. Combined with co-fermentation, this process contributes to the explosive profile you'll find in the cup.

Quebraditas is a family project dedicated to producing specialty coffees with unique aromatic profiles. To achieve this, the farm implements agronomic practices focused on soil health, such as strategic shading, the use of organic matter, and maintaining balanced pH through amendments and lime applications. This care given from cultivation improves cup quality, before being processed with the utmost care. The result is superb, original, explosive, and truly sought-after coffees!