Colombia Quebraditas Bergamot, walnut, lemongrass

Story / Description

About a year and a half ago, Edinson Argote and Ángela Rojas joined forces to create the Quebraditas project, which includes two farms — Chorro Alto and Quebraditas. Ángela originally worked as a nurse, and Edinson had been working in the Cauca region. They met and decided to combine their strengths. Edinson comes from San Adolfo, while Ángela is from Oporapa. At 16, Ángela left home to study nursing in Neiva, where she lived for seven years.

After that, she spent four years in Bogotá, but due to the COVID-19 pandemic she returned home and decided to stay. She left her nursing job and began focusing on coffee.

Quebraditas is a family project dedicated to producing specialty coffee with differentiated and reproducible sensory profiles, made possible by their fermentation techniques—including thermal shock and yeast inoculation. They also focus strongly on agronomic management and soil care (strategic shade, use of organic matter, maintaining soil pH and calcium levels), which helps them increase the potential of every harvest.

Oporapa is a region that has not yet gained major recognition in the coffee world, largely due to infrastructure challenges and other factors. Edinson and Ángela started on Chorro Alto, a farm owned by Ángela’s parents. Ángela handles administration, while Edinson is responsible for processing and farm work. They also collaborate with two additional farms—one in La Plata (growing Sidra and SL28) and another in the Argentina area. In addition, they buy coffee cherries from San Adolfo.

Processing details (as listed)

Harvest: Done to ensure at least 80% ripe cherries.

Floating: Removes green, overripe, and dried cherries.

Fermentation in two phases:

Oxidation: In food-grade plastic tanks for 24 hours.

Pulping: Done without using water.

Fermentation (immersion): Beans are submerged in a liquid (mix of water and fermentation leachate) for a total of 72 hours. During fermentation, yeast and lemongrass are added.

Drying: At the end of fermentation, the coffee is dried for 76 hours at an average temperature of 40 °C.

Stabilization: Stored in GrainPro bags.