Edinson Argote – Yeast Inoculated Thermal Shock Washed Gesha - Colombia

Producer: Edinson Argote

Farm: Quebraditas

Variety: Gesha

Altitude: 1850 MASL

Region: Huila, Colombia

Taste Profile

Jasmine and orange blossom florals with notes of pineapple juice, strawberry candy, honey melon, and a crisp Austrian Riesling-like finish.

Processing

1. Harvesting – Cherries are picked at 90% ripeness.

2. Floating – Defective cherries are removed.

3. Oxidation – 16 hours in food-grade plastic drums.

4. Pulping – Dry pulping preserves aromatics.

5. Oxidation After Pulping – 24 hours to remove mucilage, followed by 45°C thermal shock washing.

6. Maceration – Fermented pulp from Gesha, Sidra, and Pink Bourbon is used as a starter culture, inoculated with hybrid yeast strains.

7. Fermentation – 36 hours below 25°C with specific yeast.

8. Fermentation Completion – Washed at 5°C to seal fermentation.

9. Drying – 76 hours at an average of 40°C.

10. Stabilization – Stored in GrainPro bags for maturation.

Edinson Argote & Quebraditas Coffee Farm

Edinson Argote’s passion for coffee began after his military service, leading him to develop his expertise in cupping, processing, and quality control. Now, he runs Quebraditas Coffee Farm with his family, growing exotic varieties such as Gesha, Bourbon Sidra, and Laurina.

The farm specializes in precise fermentation techniques, including thermal shock and yeast inoculation, while practicing sustainable soil management to enhance cup quality. Located at 1600–1850 MASL, it spans 18 hectares, with a growing focus on exotic varietals.

Quebraditas Coffee Farm offers on-site visits, cupping sessions, and transparency for buyers, seeking long-term partnerships with those who appreciate innovation and exceptional coffee.

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