Roasting: Filter
Altitude: 1600-1850
Acidity: Bright
Processing method: Washed with extended fermentation
Flavor notes: Kiwi, pineapple, rose wine.
A love triangle formed between the farmer couple Edinson and Luz and... coffee.
Before they met, Edinson, a former soldier, studied advanced fermentation methods at renowned farms, while Luz took care of the family farm, Chorro Alto. In 2018, they combined their knowledge and founded the Quebraditas Coffee Farm, where they experiment with rare varieties and unique processing methods. Their passion for innovation gifted the world with a coffee featuring notes of lychee and rosewater, grown at an altitude of 1850 meters in the mountains of Colombia.
But let’s get back to the fermentation. Here’s what the coffee goes through:
1. Harvesting ripe cherries.
2. Flotation - coffee is submerged in water to select the densest cherries.
3. First oxidation - cherries are placed in food-grade plastic containers to interact with oxygen and develop their flavor and aroma.
4. Dry depulping - coffee cherry pulp is removed without water.
5. Second oxidation with thermal shock - beans are cleaned of most of the mucilage.
6. Anaerobic fermentation - beans spend 36 hours with special yeasts at temperatures below 25°C.
7. Washing - after fermentation, beans are rinsed with ice-cold water (5°C).
8. Drying - beans are dried for 76 hours at a temperature of 40°C.
9. Stabilization - dried coffee beans are packed into airtight bags.
As a result, the coffee reveals notes of kiwi, pineapple, and rosé wine in the cup
