If you had the Sidra version of this recently then you know you're in for a huge treat with the Geisha. Our 2nd coffee in quick succession from Edinson Argote and his farm Quebraditas in the Huila region of Colombia.

Edinson's real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.

Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.

Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Geisha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.

The method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs. Then depulping and a further 24hr dry oxidation for 24hrs followed by a brief hot 45C washing (thermal shock). Then the 62hr fermentation with a specific yeast culture added. Washing at 5C to ‘seal’ the fermentation, and finally 76hr controlled drying.