COLOMBIA - THERMAL CHOC - EDINSON ARGOTE WATERMELON CO-FERMENT

A refreshing little kick with this amazing co-fermented coffee! Edinson Argote works 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 carried out with great precision. The cherries are first left to rest for 24 hours, then pulped and placed in fermentation. At this stage, watermelon and yeast are added to the fermentation tank filled with water. The beans are then left in co-fermentation 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 the co-fermentation, this process contributes to the explosive flavor profile you will experience in the cup.

Quebraditas is a family-run 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 treatments. These care practices, applied from cultivation onward, enhance cup quality before the beans are processed with the utmost attention. The result is superb, original, explosive coffees that are truly sought after!