Colombia - Quebraditas Sidra

Brew Guide:

Best Brewed with: Filter

Lightest Roaster influence: We find with these high technical intervention coffees we can really push super fast, light roasts with structured acidity in the cup - they tend to shine best when we're putting the clearest view on them. 

Best rested for: 3-4  weeks

For Filter: We’re loving 60g/L & 97°C

For Espresso: 18g, 47g, 22-25s

We’re tasting: Super floral and juicy aromatics - turkish delight. In the cup, ripe lychee, rosewater, redcurrant and candyfloss grape. As it cools the grape becomes more prominent, alongside a touch of that Sidra herbality (almost like elderflower) adding a pleasant complexity to a sweet and juicy cup

Traceability:

The Story

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).

Their choice of Sidra proves particularly interesting. Sidra was developed in Nestlé's Ecuadorian variety gardens (much like Scenery favourite, the Mejorado variety). We love a good sidra for the focused florality and rich fruit this cultivar can display, but it has gained a bit of a reputation for also displaying herbal characteristics, not dissimilar to many hybrid cultivars. 

As a result Sidra requires careful processing, making it an ideal candidate for Edinson's controlled fermentation approach. Very precisely controlled ferments alongside specific yeast strains demonstrates how technical intervention unlocks variety potential.

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.