Colombia - Quebraditas Sidra Advanced Natural

Description

LONDON COFFEE FESTIVAL FEATURE RELEASE: Coffees from Edinson Argote & his partner Luz Ángela Rojas have swiftly become firm favourites for the highest tier of technical intervention on our offer sheet. Edinson has taken the skillset he learned working at Granja Paraiso 92 and really driven Quebraditas through a stratospheric rise in notoriety, thanks to the boundary pushing levels of human technical intervention in coffee  Having hosted Edinson for a cupping and bar takeover back in November 2025, this "advanced" natural Sidra lot jumped off the table. Having booked some on the latest shipment, it's landed a solid 5/5 for funk - if not more. For lovers of the taste of process, this lot is for you  Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: With many seasons of roasting heavily fermented coffees as part of our offer, we tend to use super gentle roast approaches and crucially very low end temperatures to prevent any cacao nib or cheesy notes appearing, maximising aromatics and acidity.  Best Rested: 3-4 weeks Filter: 64g/L & 92°C, with rest we like to move down to 62g/L & 88°C Espresso: Turbo shots + 3 weeks rest. 18g/48g+ & 20s - we emphatically prefer when this coffee is more dilute We’re tasting: Huge funky aromatics - lacto-fermented berries, ripe papaya and banana lead the nose. In the cup it's super sweet and mildly lactic - reminding us of strawberry cheesecake, and the aromatics carry through into the cup. The acidity reminds us of the more boundary-pushing style of natty orange wines, especially those that show a little more oxidation character. As it cools, we're getting blackberry, bruised plum and passionfruit yoghurt. The dictionary definition of process-forward Traceability Country of Origin: Colombia Region: Oporapa, Huila Producer: Edinson Argote & Luz Ángela Rojas Farm: Quebraditas Variety: Sidra Elevation: 1850 MASL Process: Advanced Natural (Hydro / Yeast Inoculated): Ripe cherries picked and floated, then held in sealed drums for a 72-hour fermentation in an anoxic environment. Cherries are dried for 12 days to 15% moisture content, then re-hydrated with hot water. Cherries inoculated with specific yeast and mosto culture from previous fermentation for a 96 hour fermentation below 25°C. Mechanically dried for 76 hours at 40°C, then stabilized in GrainPro-type bags. Import Partner: MiCafe Harvest Crop 25/26, Arrived UK: April 2026. Fourth harvest purchasing from Edinson   The Story Quebraditas  Orphaned and working from age 11, Edinson Argote found coffee after his military service at a Colombian buying station. He mastered quality control and fermentation techniques while running QC at a major Piendamó farm, then launched Quebraditas - an 8-hectare farm planted with exotic varieties. His girlfriend Luz Angela's family already had a traditional 10-hectare farm called Chorro Alto. While Quebraditas is still young, Edinson's processing knowledge has proven vital in his partnership with El Jaragual, helping establish it as speciality coffee's newest standout producer. Colombia's position as the epicentre of experimental processing continues evolving — knowledge spreading beyond initial pioneers into a wider network of skilled producers. We're seeing more variety offered in these high technical intervention lots, and even the spread outside of Colombia (We've seen in the previous few months producers in Peru, India and Ethiopia start to deploy these techniques). We were stoked to be on the first wave of roasters offering coffee from Edinson and Luz - his Gesha was a standout of the 2024 offer. Meeting Edinson and Luz Angela at Manchester's Altogether Brewing event was a brilliant moment of connection and we were stoked to be the first stop of Edinson's most recent European tour.