Edinson Argote
We are Quebraditas Coffee Farm, a family-run project dedicated to producing premium coffee with differentiated and reproducible sensory profiles thanks to our fermentation processes including thermal shock and yeast inoculation. In addition, we also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows us to increase the potential of each crop.
COUNTRY
Columbia
REGION
Department of Huila, Municipality of Oporapa, Alto Caparrosa
FARM
Quebraditas Coffee Farm
ALTITUDE
1.650 -1.800 m.n.m.
SIZE OF THE FARM
10 ha
COFFEE VARIETIES
Caturra, Castillo, Maracaturra, Pink Bourbon, Caturra chiroso, Catiope, Borbon pointu
ABOUT THE FARM
We have 2 coffee farms located at an altitude of 1600 to 1850 m above sea level, in the central Huila Mountains. They have 18 hectares, 10 of which are with traditional varieties such as Caturra, Colombia and others, and one of which we are consolidating exclusively from varieties in which we have the following varieties: Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara , Sudan rume, arará and with the vision that in the long term all our land will be in these non-traditional varieties.
ABOUT THE LOTS
We process coffee in both traditional and experimental ways. We use thermal shocks, we inoculate the coffee with yeast, or simply wash and dry the beans.
CO-24-010 Edinson Argote Sidra W
The cherries are harvested when they reach an average of 20 Brix (sugar content) to ensure that they contain sufficient sugars to achieve the desired profile.
The coffee undergoes a double fermentation. The first takes place in the cherry for a period of 38 hours. The second takes place for 18 hours, where yeast is added to the tanks.
Detailed description of the process:
1) Harvesting: It is carried out in such a way as to guarantee a minimum of 80 % ripe cherries.
2) “Flotes”: the coffee is sorted using water. It ensures the removal of green, overripe and dry cherries.
3) Oxidation: It is carried out in plastic tanks designed for food use for 16 hours.
4) De-peeling – takes place dry, without water
5) Oxidation after dehulling : The coffee is partially washed with water at 45 °C, which produces a thermal shock. (approx. 80% of the juice is removed) and left to oxidize in barrels for a further 24 hours.
6) Maceration : macerate the pulp (juice) of Geisha, Sidra, Pink bourbon varieties as a starter culture and then inoculate with the yeast species Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus.
7) Fermentation : Fermentation takes place anaerobically for 36 hours at temperatures below 25 °C.
8) Drying: After 36 hours of fermentation, the coffee is dried. Drying takes place for 76 hours at temperatures averaging 40 °C.
9) Stabilisation: This takes place in grainpro bags.
CO-24-009 Henry Muñoz Maracaturra W
We harvest the coffee by hand and develop only ripe cherries. We then wash the coffee, remove impurities and bad beans and leave it in a hopper in a wet mill for 12 hours where the fermentation process gets underway. Then we wash the coffee from the skins and pulp and let it be fermented anaerobically in a tank for 36 hours. The coffee is then dried on the farm for 15 to 24 hours depending on the weather.
