Black & White - Edinson Argote - Advanced Natural Gesha | Colombia
Colombia — Edinson Argote La Quebradita Gesha (Advanced Natural)
Tastes Like — 🍒 Cherry Popsicle • 🌸 Orange Blossom • 🥭 Mango • 🍫 Chocolate Bon Bon
DETAILS
- Producer: Edinson Argote
- Farm: La Quebradita
- Region: Timaná, Huila, Colombia
- Varietal: Gesha
- Process: Advanced Natural (Yeast Inoculation)
- Altitude: 1700 MASL
- Cherries Sourced From: Oporapa
- Size: 12oz (340g)
INTRO
Edinson is growing Gesha trees at La Quebradita, but they aren't ready to be harvested just yet. Instead, the Gesha cherries making up this lot were sourced in Oporapa and processed at Edinson's facility in Timaná. On a scale of easy-going to insane… Well, let's just say this coffee isn't for the faint of heart. It is, however, for anyone who's down to clown.
THE PRODUCER
Edinson Argote has overcome tremendous odds to become the renowned, passionate coffee producer we know him to be. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age 11. For seven years, Edinson found odd jobs to support himself until he could join the army when he turned 18. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo, Colombia. It was there that his interest was piqued and his passion for coffee fully realised. In 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care.
THE PROCESS
The Advanced Natural process at La Quebradita involves innovative techniques:
- 💧 Floating — Whole cherries floated to remove imperfections
- ⏱️ Natural Fermentation — 72 hours standard natural fermentation
- ☀️ Partial Drying — 12 days on raised beds until 20% humidity
- 💦 Rehydration — 4 days rehydration period
- 🍺 Yeast Inoculation — Proprietary beer & wine yeast added
- 🔒 Tank Fermentation — Extended fermentation in stainless steel tanks
- 🌞 Final Drying — Complete drying on raised beds to 10–12% moisture
This meticulous processing creates exceptionally fruit-forward coffees with complex fermentation character.
THE CUP
Fruit-forward and tropical. Cherry popsicles and mango sorbet with floral aromas like orange blossom and roses. Edinson's careful processing is displayed at the finish, with a chocolatey finish reminiscent of chocolate bon bons. An advanced natural Gesha that showcases both the variety's inherent florality and the innovation of experimental processing.
Flavour Notes
- 🍒 Cherry Popsicle
- 🌸 Orange Blossom
- 🥭 Mango
- 🍫 Chocolate Bon Bon
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Colombia — Edinson Argote La Quebradita Gesha (Advanced Natural)
Tastes Like — 🍒 Cherry Popsicle • 🌸 Orange Blossom • 🥭 Mango • 🍫 Chocolate Bon Bon
DETAILS
- Producer: Edinson Argote
- Farm: La Quebradita
- Region: Timaná, Huila, Colombia
- Varietal: Gesha
- Process: Advanced Natural (Yeast Inoculation)
- Altitude: 1700 MASL
- Cherries Sourced From: Oporapa
- Size: 12oz (340g)
INTRO
Edinson is growing Gesha trees at La Quebradita, but they aren't ready to be harvested just yet. Instead, the Gesha cherries making up this lot were sourced in Oporapa and processed at Edinson's facility in Timaná. On a scale of easy-going to insane… Well, let's just say this coffee isn't for the faint of heart. It is, however, for anyone who's down to clown.
THE PRODUCER
Edinson Argote has overcome tremendous odds to become the renowned, passionate coffee producer we know him to be. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age 11. For seven years, Edinson found odd jobs to support himself until he could join the army when he turned 18. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo, Colombia. It was there that his interest was piqued and his passion for coffee fully realised. In 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care.
THE PROCESS
The Advanced Natural process at La Quebradita involves innovative techniques:
- 💧 Floating — Whole cherries floated to remove imperfections
- ⏱️ Natural Fermentation — 72 hours standard natural fermentation
- ☀️ Partial Drying — 12 days on raised beds until 20% humidity
- 💦 Rehydration — 4 days rehydration period
- 🍺 Yeast Inoculation — Proprietary beer & wine yeast added
- 🔒 Tank Fermentation — Extended fermentation in stainless steel tanks
- 🌞 Final Drying — Complete drying on raised beds to 10–12% moisture
This meticulous processing creates exceptionally fruit-forward coffees with complex fermentation character.
THE CUP
Fruit-forward and tropical. Cherry popsicles and mango sorbet with floral aromas like orange blossom and roses. Edinson's careful processing is displayed at the finish, with a chocolatey finish reminiscent of chocolate bon bons. An advanced natural Gesha that showcases both the variety's inherent florality and the innovation of experimental processing.
Flavour Notes
- 🍒 Cherry Popsicle
- 🌸 Orange Blossom
- 🥭 Mango
- 🍫 Chocolate Bon Bon
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Original: $54.40
-65%$54.40
$19.04Description
Colombia — Edinson Argote La Quebradita Gesha (Advanced Natural)
Tastes Like — 🍒 Cherry Popsicle • 🌸 Orange Blossom • 🥭 Mango • 🍫 Chocolate Bon Bon
DETAILS
- Producer: Edinson Argote
- Farm: La Quebradita
- Region: Timaná, Huila, Colombia
- Varietal: Gesha
- Process: Advanced Natural (Yeast Inoculation)
- Altitude: 1700 MASL
- Cherries Sourced From: Oporapa
- Size: 12oz (340g)
INTRO
Edinson is growing Gesha trees at La Quebradita, but they aren't ready to be harvested just yet. Instead, the Gesha cherries making up this lot were sourced in Oporapa and processed at Edinson's facility in Timaná. On a scale of easy-going to insane… Well, let's just say this coffee isn't for the faint of heart. It is, however, for anyone who's down to clown.
THE PRODUCER
Edinson Argote has overcome tremendous odds to become the renowned, passionate coffee producer we know him to be. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age 11. For seven years, Edinson found odd jobs to support himself until he could join the army when he turned 18. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo, Colombia. It was there that his interest was piqued and his passion for coffee fully realised. In 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care.
THE PROCESS
The Advanced Natural process at La Quebradita involves innovative techniques:
- 💧 Floating — Whole cherries floated to remove imperfections
- ⏱️ Natural Fermentation — 72 hours standard natural fermentation
- ☀️ Partial Drying — 12 days on raised beds until 20% humidity
- 💦 Rehydration — 4 days rehydration period
- 🍺 Yeast Inoculation — Proprietary beer & wine yeast added
- 🔒 Tank Fermentation — Extended fermentation in stainless steel tanks
- 🌞 Final Drying — Complete drying on raised beds to 10–12% moisture
This meticulous processing creates exceptionally fruit-forward coffees with complex fermentation character.
THE CUP
Fruit-forward and tropical. Cherry popsicles and mango sorbet with floral aromas like orange blossom and roses. Edinson's careful processing is displayed at the finish, with a chocolatey finish reminiscent of chocolate bon bons. An advanced natural Gesha that showcases both the variety's inherent florality and the innovation of experimental processing.
Flavour Notes
- 🍒 Cherry Popsicle
- 🌸 Orange Blossom
- 🥭 Mango
- 🍫 Chocolate Bon Bon
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
