Wild, Wild, Berries
Country
Colombia
Region
Huila
Farm
Finca Quebraditas
Producer
Edinson Argote & Luz Angela
Variety
Geisha
Mounting height
1600–1850 M.A.S.L.
Preparation
Double Natural
Intense, creamy mouthfeel.
Complex acids.
This coffee reminds us of a classic dessert: warm berries with vanilla ice cream. Who doesn't like that? The Geisha is particularly enjoyable as a latte. But even as a filter coffee, it impresses with its complex acids and creamy mouthfeel. The watermelon adds freshness, especially when cooler, and rounds off the taste experience.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 95°C
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First pour: Let coffee bloom with 50ml of water for 35sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 25sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 45g
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Extraction time: 24sec
Edinson and Luz Angela took over the Quebraditas farm in 2018, with the support of Angela's father. Edinson has been gaining experience in the coffee industry since 2016, recognising the potential of speciality coffee. Their focus is on clearly defined flavour profiles through innovative fermentation methods, such as thermal shock and the addition of yeast. They also rely on sustainable farming methods with shade management, organic soil management and pH regulation.
Quebraditas has two farms at 1600-1850 metres above sea level with 18 hectares, ten of which are planted with Caturra and Colombia. The focus is increasingly on rare varieties such as Eugenoides, Bourbon Pointu, Gesha and Pacamara. In the long term, the entire area will be dedicated to these varieties. Visitors can tour the farm, learn about the cultivation and taste the coffee. An in-house laboratory ensures transparency and quality control.
Only the ripest coffee cherries make it through the selection process for this coffee. The cherries undergo double fermentation: the first lasts 72 hours, before they are dried until the cherries have a moisture content of 20%. They are then fermented again for 4 days with a specific yeast. Finally, the beans are dried again for around 76 hours at 40 degrees.
