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Scenery Coffee

Colombia - Quebraditas Ají Thermal Shock Washed [FESTIVE SPECIAL]

Colombia - Quebraditas Ají Thermal Shock Washed [FESTIVE SPECIAL]

An especially festive tasting coffee, we thought we'd highlight this as our very first Christmas release. We're not fans of fudging the packaging to fit a theme - the landscape and colours of our labels tell the story of place & flavour, and in this case we find defined cardamon bun, pistachio babka & gingerbread.

We're feeling overjoyed to also release this coffee the same week as we had Edinson Argote himself take over the bar at Scenery - where we served this very coffee as our second espresso, as a bit of a mindblower. Roasted "Light" instead of "Lightest" - with the view for a more forgiving style!

Excellent black and with milk - both versions of this coffee absolutely stunning.

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Our café is now open on Saturdays with a wider brunch menu! Orders for pick-up will still be processed during roastery opening hours M-F
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Brew Guide:

Best Brewed with: Filter/Espresso

Light Roaster Influence (House/Omni style): Rather than cut the roasts as short as we can get away with to maximise the aromatics and peak acidity, in this case we've extended the overall roast time, and given just a fraction more time and a smidgen hotter end temperature than we usually would. Just a bit more roast influence found in the cup, trading for deeper caramelised sweetness whilst still being clean.

Best Rested: 2-3 weeks. Ok to brew at 1 - this coffee pulls no punches

Filter: 60g/L & 96°C, with rest we like to move down 92°C

Espresso: 18g/48g - 20-25s. A more focused shot for milk also works as 18g/42g - 32-35s

We’re tasting: 
Incredible aromatics of freshly baked cardamon buns & beurre noisette. In the cup it's cardamon and cinnamon buns, with pistachio babka and fruitcake hiding behind. Just incredibly warm, buttery-brioche-esq with heaps of warming spice. As it cools becoming like the traditional German Christmas gingerbread (lebkuchen).

As an espresso with milk - tastes like liquid cardamon bun & fresh buttered brioche.

Traceability

Country of Origin:
 Colombia
Region:
 Oporapa, Huila
Producer:
 Edinson Argote & Luz Ángela Rojas
Farm:
 Quebraditas
Variety:
 Ají 
Elevation:
 1850 MASL
Process:

Thermal Shock Washed: Ripe cherries picked & floated, with a 24 hr in-cherry anoxic fermentation, before pulping. Parchment then washed with 45°C+ water, cooled, then inoculated with a specific yeast for a 72 hr aerobic ferment, with a 5°C fermentation crash cold wash. Dried over 15 days on raised beds.
Import Partner:
 MiCafe
Harvest

Crop 25/26 - Main Crop Sep-Dec, Arrived UK: 03/07/25

 

The Story

Quebraditas 

Orphaned and working from age 11, Edinson Argote found coffee after his military service at a Colombian buying station. He mastered quality control and fermentation techniques while running QC at a major Piendamó farm, then launched Quebraditas - an 8-hectare farm planted with exotic varieties. His girlfriend Luz Angela's family already had a traditional 10-hectare farm called Chorro Alto. While Quebraditas is still young, Edinson's processing knowledge has proven vital in his partnership with El Jaragual, helping establish it as speciality coffee's newest standout producer.

Colombia's position as the epicentre of experimental processing continues evolving — knowledge spreading beyond initial pioneers into a wider network of skilled producers. We're seeing more variety offered in these high technical intervention lots, and even the spread outside of Colombia (We've seen in the previous few months producers in Peru, India and Ethiopia start to deploy these techniques).

We were stoked to be on the first wave of roasters offering coffee from Edinson and Luz - his Gesha was a standout of the 2024 offer. Meeting Edinson and Luz Angela at Manchester's Altogether Brewing event was a brilliant moment of connection and we're stoked to keep promoting their work.

Credit for additional farm & producer photography: MiCafe

Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication.
You are of course welcome to open your coffee earlier and it should still be tasty!

Once opened, consume within 2 weeks 

We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.