[ESPRESSO] COLOMBIA EDINSON ARGOTE - BLUEBERRY CO-FERMENT CASTILLO

PRODUCED BY EDINSON ARGOTE

OPORAPA, HUILA, COLOMBIA

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WILD BLUEBERRY, GRAPEFRUIT, BROWN SUGAR
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ABOUT EDISON ARGOTE

Finca Las Quebraditas is a family project started by Edinson Argote and Luz Angela Rojas. Spanning 18Ha, the farm balances traditional crops with a dedicated focus on other specialty cultivars i.e. Eugenoides, Sudan Rume, Wush Wush etc- benefitting from the cool climate, promoting slow, complex cherry maturation. 

Through precise soil care, including practices such as strategic sharing, organic pH soil regulation and precise, replicable fermentation protocols, they delivery consistent and differentiated sensory profiles that represent the modern advancement of Colombian specialty coffee. 

HOW THIS COFFEE IS PROCESSED

1. Selective Hand Harvesting: Ensuring 80% of ripe cherries, guaranteeing removal of green, overripe and dry cherries. 
2. Floating: removes the low-density cherries, impurities and foreign debris
3. Fermentation (Oxidation/Natural): First, oxidation occurs in food-grade plastic containers for 24 hours. Then, the coffee cherries are depulped (dry) and submerged with yeast (to drive fermentation a certain direction) and blueberries (to fuel the fermentation and contribute it's own sugars)
4. Drying: After the second fermentation, coffees dries for approximately 76 hours at an average temperature of 40C
5. Stabilisation: Coffee stored in GrainPro Bags