quebraditas natural gesha
quebraditas natural gesha
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FAR FROM ORDINARY…
NATURAL GESHA — COLOMBIA
BY EDINSON ARGOTE
This coffee is an absolute belter on all brew methods ☕️
farm: Quebraditas
variety: gesha
alt: 1700 masl
process: natural rehydrated yeast inoculation
region: huila, colombia
cup profile: peach - passionfruit - mousse
FUNKY & BRIGHT
Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old, he joined the army where he completed 18 months of service.
His real introduction to speciality coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.!
PROCESS
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 72 hours.
4. Drying: After the 72 hours of cherry oxidation, the coffee goes into the drying phase, reducing the water content to 15%.
5. Re-hydration: The coffee is re-hydrated with hot water.
6. Fermentation: For 120 hours at temperatures below 25°C with specific yeast. 7. Drying: After the 120 hours of fermentation, the coffee goes into drying, which is carried out for 96 hours (38°C for the initial 24 hours and 35°C for the next 72 hours).
8. Stabilisation: This is done in grainpro-type bags.
QR CODE ON BOX LABEL IS A ‘BREW GIUIDE’
**IMPORTANT SHIPPING INFO**
PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.