Colombia Ednison Argote Thermal Shock


Star Fruit, Lime, Jasmine Tea

Characteristics: Floral, tea-like, aromatic

Owner: Quebraditas Coffee Farm

Region: Huila, Oporapa, Alto Caparrosa

Elevation: 1650-1800 m

Varietal: Bourbon Sidra

Farm size: 10 ha

Other varietals on the farm: Caturra, Castillo, Maracaturra, Pink Bourbon, Caturra Chiroso, Catiope, Borbon Pointu

SCA score: 88

Processing: Thermal shock and anaerobic fermentation with beer and wine yeast

Importing company: Chicas Industry

This year's summer edition is funky! It is famous Bourbon Sidra (Hybrid varietal of Typica x Bourbon), which we adore for its lightness, aromatics, playfulness and relatively high complexity. Characteristics and cup profile are likely to change depending on your brewing method.

About the farm

We are Quebraditas Coffee Farm, a family project aimed at producing selection coffee with differentiated and reproducible sensory profiles thanks to our fermentation processes including thermal shock and inoculation of yeast. In addition, we also focus on agronomic management and soil care (strategic shading, use of organic matter, maintaining pH in soil and calcium), which allows us to increase the potential of any crop.

We have 2 coffee farms located at an altitude of 1600 to 1850 meters above sea level, in the Huila Central Mountains. They have 18 hectares, of which 10 are traditional varieties such as Caturra, Colombia and others, and one of them consolidates exclusively from the varieties in which we have the following varieties: Eugenoides, Bourbon Point, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Aji, Papayo, Pacamara, Sudan Rume, Arara and with a vision that in the long term our soil will be in these unconventional varieties.

1. Harvest - selection is performed to ensure at least 80 % of ripe cherries.

2. Sorting - cherries are sorted in water tanks. It guarantees removal of green, overripe and dry cherries, ie. Floates.

3. Oxidation - is performed in food grade barrels for 16 hours.

4. Depulping - takes place without water.

5. Oxidation after tiling - coffee is partially washed with water at 45°C, creating a thermal shock. Then about 80% juice is removed and coffee is allowed to oxidize for another 24 hours in barrels.

6. Maceration - cold fermentation with juices of Geisha, Sidra, Pink Bourbon varieties as a starting culture. Then yeast is added - hybrid of Saccharomyces Cerevisiae x Saccharomyces Bayanus.

7. Fermentation - fermentation itself takes place for 36 hours at temperatures under 25 °C.

8. Drying - after 36 hours of fermentation, coffee is dried. Drying takes place for 76 hours at temperatures around 40 °C.

9. Stabilization - takes place in GrainPro bags.