Origin: Huila, Colombia
Variety: Caturra
Process: Watermelon co-fermented
Altitude: 1,850 masl
Producer: Edinson Argote
Flavour Profile: Watermelon Juice, Raspberry, Mint
It's very rare that we take a liking to co-fermented coffees, but this time it's different. A young and energetic producer by the name of Edinson Argote has changed our minds. A refreshingly sweet Caturra watermelon co-ferment, which we found to be very sweet but refreshing in all the right places.
In the cup we're tasting: mint, watermelon juice and raspberry
RECIPE RECOMMENDATION:
Filter: Origami with origami / cafec filter papers:
17g in 260g out - medium - fine
40g bloom, @40s pour to 110g, @ 1:20 pour to 160g, @ 1:45 pour to 260g
this is just a recommendation, and timings are suggestions, experiment with pours, grind size and ratios - see what you can get out of it, we like a lower ratio to push more fruit out of the brew.
THE PROCESS
Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
Floating: This ensures the removal of green, overripe, and dry cherries.
Oxidation: This is done in food-grade plastic drums for 12 hours.
Pulping: The cherries are pulped dry.
Fermentation after pulping: For 24 hours in open a tank in order to remove the mucilage.
Fermentation: For 72 hours at temperatures below 25°C with a mix of ripe watermelon, mosto and specific strains of yeast.
Fermentation completion: After 72 hours, the coffee is washed.
Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 42 hours at 38°C.
THE PRODUCER
Edinson Argote’s story is one of resilience and determination. Orphaned at just three years old and raised by his sister in Huila, Colombia, Edinson left home at 11 to support himself, taking on work wherever he could. By 18, he joined the army, completing 18 months of service. Afterward, a chance job at a local coffee buying station in Acevedo sparked his passion for coffee. Loading and unloading coffee sacks turned into a fascination with cupping, and Edinson pursued courses to refine his sensory skills, beginning his journey into specialty coffee.
Eager to deepen his knowledge, Edinson worked on some of Cauca’s most innovative coffee farms, gaining hands-on experience and mentorship in quality control and processing. Rising to the role of head of quality and processing control, Edinson was grateful for the expertise he had gained but was driven by a greater ambition: to build something of his own. His vision was to establish a farm where he could combine his skills with a focus on producing exceptional coffee.
Today, Edinson runs Quebraditas Coffee Farm with his family, cultivating exotic varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. His farm reflects not only his dedication to quality but also his innovative approach to coffee production. Edinson’s journey, shaped by hardship and fueled by ambition, is a testament to his commitment to crafting extraordinary coffee that stands out on the global stage.
