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Edinson Argote – Yeast Inoculated Thermal Shock Washed Gesha - Colombia

399 kr
399 kr
Include taxes. Shipping calculated at checkout.
Amount of coffee
Roast Style

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

    Wholesale

    Looking to buy larger quantities? Check out our wholesale section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

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

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

    Shipping with UPS

    With UPS we can guarantee a fast and professional delivery service that makes sure you get your coffee fresh.

    Shipping with Post Nord

    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

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    Product Details

    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.