COLOMBIA FINCA QUEBRADITAS THERMAL SHOCK

In 2018, Finca Quebraditas was acquired by Edinson Argote and his girlfriend Luz Angela, with financial support from Angela's father, who firmly believed in the family project.

Before fully diving into his own project, Edinson had gained valuable experience working in another company. This provided him with a deep understanding of the coffee markets, its evolution, and the ability to adapt to its changes.

Thus, Quebraditas was born, a family venture with a clear focus on producing specialty coffees. Their unique position lies in creating distinct and replicable sensory profiles through innovative fermentation processes, such as thermal shock and yeast inoculation.

This coffee undergoes a total of 60 hours of fermentation. First, the cherries are oxidized for 24 hours. They are then depulped and washed with with 45°C (113°F) water before being anaerobically fermented with yeasts for 36 hours.

The coffee is dried on mechanical driers. This process lasts around 76 hours and is done at a temperature of 40°C (104°F).

Finally, the coffee is stabilized for 30 days in GrainPro bags. The stabilization is carried out in a controlled environment where the coffee is isolated from light.

This year is our second time to work with a thermal shock lot from Finca Quebraditas. We love the dedication they have to experimental processes, using whatever they can to draw out the inherent complexities in their coffees. In this coffee, we're tasting a unique and stunning combination of tropical and tea like notes. This is a coffee that keep us in awe cup after cup.