Kolumbia Quebraditas Chiroso
Country: Colombia
Region: Huila, Oporapa, Alto Caparrosa
Farm: Quebraditas
Producer: Edinson Argote
Altitude: 1,650–1,800 m a.s.l.
Variety: Caturra Chiroso
Process: Thermal Shock Washed
Flavor profile: lavender, lemongrass, ginger beer, juicy, lime zest
Roast: Omni roast
Acidity: 3/5 • Sweetness: 3/5 • Bitterness: 1/5
Weight: 200 g
Processing details
Harvest: Carried out with an emphasis on ensuring that at least 80% of cherries are fully ripe.
Floating: This step removes underripe, overripe, and dried cherries.
Oxidation: Takes place in food-grade plastic barrels for 12 hours.
Depulping: Cherries are depulped dry (a technique where no—or almost no—water is used for depulping).
Fermentation: An “aerobic” fermentation (oxidation) lasting 48 hours, finished by washing the coffee in 45°C water, creating a thermal shock.
Mechanical drying: After fermentation, the coffee is mechanically dried for 76 hours at an average temperature of 40°C.
Stabilization: Stored in GrainPro-type bags.
Story / Description
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 a nurse, and Edinson, who had been working in the Cauca region, met and decided to combine their strengths. Edinson comes from San Adolfo, while Ángela is from Oporapa. Ángela left home at 16 to study nursing in Neiva, where she lived for seven years.
She then 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 thanks to fermentation processes including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shade management, 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 due to infrastructure challenges and other factors. Edinson and Ángela started at 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 purchase coffee cherries from San Adolfo.
Be the first who will post an article to this item!
Be the first who will post an article to this item!