BLueberry jam & Wild berries
Sourced & roasted for special POUR OVER, vibrant BLACK espresso based drinks or luxurious batch brrews
PROCESS: BLUEBERRY & YEAST CO-FERMENT
VARIETY: CATURRA
ELEVATION: 1850m
REGION: HUILA
Edinson Argote is a driven & talented producer with wide industry experience and an extensive commitment to discovering new flavour experiences.
His true passion lay in starting his own farm and making his own innovations, which he has now been able to do at the Quebraditas farm. His farm is quickly becoming known for standout lots and we feel privileged to have been able to get our hands on some from the most recent harvest.
Our import partners at Mi Cafe have told us how hard Edinson worked to innovate the fruit co-fermentation process to focus on overall balance in the cup, whilst still delivering fruity aromatics and a memorable flavour experience.
PROCESSING:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 12 hours.
4. Pulping: The cherries are pulped dry.
5. Fermentation after pulping: For 24 hours in open tank in order to remove the mucilage.
6. Fermentation: For 72 hours at temperatures below 25°C with a mix of ripe blueberry and specific yeast.
7. Fermentation completion: After 72 hours, the coffee is washed.
8. Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 42 hours at 38°C.
9. Stabilisation: This is done in grainpro-type bags.