Tasting Notes: Melon, Mango, Apricot
Sebastian Ramirez:
Producer: Edinson | Region: Quindío | Varietal: Pink Bourbon | Mill/Washing Station: Multiple, on the farms | Importer: Unblended, Coffee Quest | Processing: Washed | Altitude: 1,744–2,300 MASL
Edinson Argote:
Producer: Edinson Argote | Region: Huila, Colombia | Varietal: Sidra | Mill/Washing Station: Multiple, on the farms | Importer: Unblended, Coffee Quest | Processing: Washed | Altitude: 1,744–2,300 MASL
Las Perlitas:
Producer: Las Perlitas | Region: Antioquia, Colombia | Varietal: Chiroso | Mill/Washing Station: Multiple, on the farms | Importer: Unblended & Coffee Quest | Processing: Washed | Altitude: 1,744–2,300 MASL
Our average cupping score: 86.75
About the Producers
Sebastian Ramirez: Sebastian Ramirez is a fourth- generation coffee farmer with over 12 years of experience. Sebastian began as a traditional grower but eventually delved into fermentations and made connections within the industry. Nowadays, he is a master in carbonic maceration, coffee profiles, and varietals. We are honored to represent him and can confidently say that his coffees are anything but ordinary. This coffee is a Pink Bourbon, originally believed to be a hybrid of Yellow and Red Bourbon — it was actually discovered to be descendant of Ethiopia Landrace varieties, where the cherry grows with a pink hue. It is known for its juicy body and complex, fruit-forward flavor.
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.
Las Perlitas: In Spanish, Las Perlitas means “Little Pearls.” In Colombia, smallholder farmers often produce small but high-quality lots that cannot be exported individually. To help them receive fair payment, buyers combine these small lots based on cup score and profile into larger, export-size lots. One celebrated result is Las Perlitas Chiroso, a washed coffee from Urrao, Antioquia. The selection process is strict: each small lot is cupped multiple times — first at the buying station, then again from every sack at the warehouse — and must meet moisture and physical standards. Approved lots are stored in Grainpro bags until milling in Medellín.
What makes this coffee stand out
This vibrant and complex coffee is a blend of three different coffees from various regions in Colombia. From Finca El Placer comes a Pink Bourbon varietal grown by Sebastian Ramirez. Edinson Argote produced the Thermal Shock Sidra — a rare variety with a processing that involves heating and then rapidly cooling the cherries, resulting in a unique flavor structure. The third coffee comes from smallholder farmers and is a Chiroso variety, known for its delicate Gesha-like flavors and body. This blend is named "El Tricolor," after the nickname given to the Colombian flag, and represents the three coffees as one cohesive blend.
Pour over recipe:
Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F
0:00 60 g bloom, gentle
0:45 200 g medium height, create agitation
(just before bed dries) 274 very gentle, very slow
Target brew time 3:15
