This gorgeous coffee is a Lychee & Passionfruit BOMB! Edinson Argote and his partner Luz Ángela Rojas has made one of our favourite coffees with this delightful wonder. Edinson is a part of the new generation of Colombian farmers working with quality green innovations and techniques used to produce complex and high scoringlots.

We taste MEGA Candy Lychee, Tropical notes of Passionfruit, Pineapple, Candy sweetness, like Grape Hi-Chew and pink hues of Rose Water. Such a Banger!

FARM

Quebraditas Coffee Farm, is a family-run project focused on producing specialty coffees with unique and distinctive flavour profiles. These qualities are achieved through our fermentation processes, including thermal shock and yeast inoculation. In addition, they implement agronomic practices centred on soil care, such as strategic shading, the use of organic matter, and maintaining proper pH through amendments and lime treatments, which allow them to enhance cup quality right from the cultivation stage.

PROCESS

Harvesting - Carried out ensuring a minimum of 80% ripe cherries.

Floatation - This step removes unripe, overripe, and dried cherries.

Fermentation

-Oxidation: Conducted in food-grade plastic containers for 16 hours.
-Pulping: Performed dry.
-Fermentation: Carried out for 56 hours using yeast, followed by a thermal shock process.

Drying - After the second fermentation, the coffee undergoes drying for approximately 76 hours at an average temperature of 40°C.

Stabilization - Completed in GrainPro-type bags.

SIDRA VARIETAL

Sidra has been a popular and unique coffee for a reason. Said to have originate in Ecuador and thought to be a cross between Red Bourbon and Typica. This breed has a very floral forward profile, and is genetically similar to Ethiopian Heirloom varietals. Prized for it's intense sweetness and crisp acidity and florals, it is often compared to Geisha.

We suggest letting the coffee rest for 2-3wks.

Transparency:

We paid: $45/kg cad

Roasted Cost: $54/kg cad