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Scenery Coffee

Colombia - Quebraditas Gesha Thermal Shock Washed [25/26]

Colombia - Quebraditas Gesha Thermal Shock Washed [25/26]

Coffees from Edinson Argote & his partner Luz Ángela Rojas have swiftly become firm favourites for the highest tier of technical intervention on our offer sheet. Edinson has taken the skillset he learned working at Granja Paraiso 92 and really driven Quebraditas through a stratospheric rise in notoriety, and we're stoked to have been an early part in promoting his work.

The return of the very first lot we ever bought from Edinson & Luz Ángela - their excellent thermal shock washed Gesha. The first time we bought their coffee, they were new on the scene - but we made the right call when we said they'd very rapidly be one of the worlds best farms. A meteoric rise and one we're stoked to have backed early.

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£12.50
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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

Lightest Roaster Influence: Much cleaner than the advanced naturals, the thermal shock washed coffees respond well to super fast roasts but with a fraction more development time. As always, we try and roast these coffees for maximum aromatics and acidity, as they've oodles of natural sweetness 

Best Rested: 3-4 weeks

Filter: 60g/L & 96°C, with rest we like to move down to 58g/L & 92°C

Espresso: Turbo shots + 3 weeks rest. 18g/48g+ & 20s - we prefer when this coffee is more dilute

We’re tasting: Very fruity aromatics - mixed tropical fruit, like tinned fruit salad. Intense florals on the hot cup - midnight jasmine, apple blossom, alongside coconut milk. As it cools there's intense blueberry, like blueberry syrup, lychee, custard apple, candyfloss grapes, tinned peaches and yuzu curd. A banger

Traceability

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

Washed / Thermal Shock / Yeast Inoculated:

Ripe cherries picked and floated, held in cherry for a 24 hr anoxic ferment in sealed barrels.

Cherries are then pulped, and washed with 45°C+ water to remove mucilage, with the reduced mucilage parchment returned to barrels for a further 24 hr anoxic ferment.

Parchment then inoculated with yeast for a further 62hr aerobic ferment, with a 5°C fermentation crash cold wash.
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.