Edinson Argote Thermal Shock Washed Sidra - Colombia

정가
379 kr
정가
판매 가격
379 kr
세금을 포함합니다. 배송비는 결제 시 계산됩니다.

    커피의 양

    병: 신선하게 볶은 특별 커피 원두 250g이 들어 있습니다.

    상자: 100g당 50g의 전체 경쟁 스타일 콩 2개가 들어 있습니다.

    빅백: 신선하게 볶은 특별 커피 원두 1000그램이 들어 있습니다.

    캡슐 박스: 생분해성 네스프레소 호환 커피 캡슐 10개가 들어 있습니다.

    모조리

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    양조 방법

    더블 블룸 | 커피 15g/물 250g

    ⏱ 0:00-0:10 | 50그램
    ⏱ 0:30-0:40 | 50그램
    ⏱ 1:00-1:10 | 150그램

    이 레시피의 추출 시간은 2:40-3:00 사이여야 합니다!

    추출과 관련하여 이 방법을 사용하면 TDS 값이 1,35 ≒ 20,5% 추출됩니다.

    여기에서 무료 V60 양조 가이드인 더블 블룸 레시피를 다운로드하세요: PDF 또는ePUB

    UPS로 배송

    UPS를 통해 우리는 귀하가 신선한 커피를 받을 수 있도록 빠르고 전문적인 배송 서비스를 보장할 수 있습니다.

    Post Nord를 통한 배송

    국제 배송의 경우 : PostNord가 커피를 스웨덴 밖으로 배송하면 목적지 국가의 국내 우편 서비스로 전달됩니다.

    특별 배송 지침이나 요청사항이 있는 경우 결제 전 장바구니에 메모를 남겨주세요.

    specialty coffee specialty coffee

    제품 세부 정보

    Producer: Edinson Argote

    Farm: Quebraditas

    Variety: Sidra

    Altitude: 1850 MASL

    Region: Huila

    Country: Colombia


    Taste description:

    This coffee opens with a delicate floral aroma of jasmine and orange blossom, setting the stage for a vibrant and complex cup. Bright notes of pineapple juice and strawberry candy bring a juicy sweetness, balanced by the smooth, refreshing taste of honey melon. The finish is crisp and elegant with a lingering starfruit finish.


    PROCESSING:

    1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

    2. Floating: This ensures the removal of green, overripe, and dry cherries.

    3. Oxidation: This is done in food-grade plastic drums for 16 hours.

    4. Pulping: The cherries are pulped dry.

    5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.

    6. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.

    7. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.

    8. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.

    9. Stabilisation: This is done in grainpro-type bags.



    Edinson Argote

    Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service.

    His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.

    Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.

    Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.



    Quebraditas Coffee Farm


    We are Quebraditas Coffee Farm, a family project focused on producing specialty coffees with differentiated and replicable sensory profiles thanks to our fermentation processes, including thermal shock and yeast inoculation. Additionally, we employ agronomic management focused on soil care (strategic shading, use of organic matter, pH maintenance through amendments and lime) to enhance the cup quality from cultivation.


    We own 2 coffee farms situated between 1600 and 1850 meters above sea level, within the central mountain range. They encompass 18 hectares, with 10 dedicated to traditional varieties like Caturra, Colombia, among others, and we are consolidating one exclusively for varietals, including Eugenioides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, Arará, with a long-term vision of having the entire land dedicated to exotic varietals.


    We offer our farms for visits to learn about cultivation, agronomic management, processing, and the coffee landscape of the municipality, including the opportunity for on-site cupping as we have a laboratory, ensuring transparency for you and your clients.


    We are seeking more than just clients; we aim to build long-term relationships with allies and friends who understand that we operate in a constantly evolving market.


    Our focus is not only on exceptional sensory profiles resulting from our processes but also on terroir and variety to meet the needs of growing markets

     

    📦 Always fresh: This item contains 100 grams of whole beans, roasted, packed, and shipped on demand for maximum freshness.