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Tastes like: Lulo, Kiwi, Mango
Light Roast | La Quebraditas Coffee Farm | Region: Huila, Colombia | Varietal: Castillo | Processing: Co-ferment with Lulo and Kiwi | Altitude: 1,800 MASL
Why This Coffee Stands Out
Edinson depulps the cherries dry, then submerges the beans in a mix of water, fermentation juice, and added yeast for a full 72-hour ferment — working in dried lulo and kiwi together, pairing two fruits rather than one to build a more layered co-ferment. He runs this at Quebraditas, his family's farm in Oporapa, Huila, where a naturally curious, experimental streak has shaped how he approaches processing. And the coffee comes from a producer who's still actively pushing the craft forward — Edinson runs Traditional, Experimental, and Fruit processing lines side by side at Quebraditas, so this Lulo Kiwi lot represents one live result of that ongoing R&D.
About Edinson Argote:
Edinson Argote is a passionate and resilient young coffee farmer from Huila, Colombia. Orphaned at just three and raised by his sister, he left home at 11 and later served in the army before discovering his true calling in specialty coffee while cupping beans at a local buying station . He subsequently worked on innovative farms in Cauca, rising to head of quality and processing control, before founding the family-run Quebraditas Coffee Farm with his partner, Luz Angela. There, at elevations between 1,600–1,850 m, he cultivates exotic varieties—including Ombligon—overseeing precision fermentation (thermal shock, yeast inoculation) alongside sustainable soil management practices
Our light roasts develop their best flavors after 2-3 weeks, peak around 4 weeks, and remain delicious for longer. For extended freshness, consider freezing the coffee to preserve its quality even longer.
BREW RECIPE:
Ratio: 18 g coffee, 304 g water | Grind: medium-fine (EK43 ~7) | Filter: Cafec T-90 | Water: 198°F / 92°C
0:00 – 60 g (bloom) 0:30 – 120 g 0:45 – 180 g 1:00 – 240 g 1:05 – 297 g (gentle stir)
