TANAT - Edinson Argote [Gesha Advanced Natural] | Colombia
Colombia — Edinson Argote Quebradita Gesha (Advanced Natural)
Tastes Like — 🌺 Orange Blossom • 🍑 Apricot • 🍒 Cherry • 🌸 Rose
DETAILS
- Producer: Edinson Argote & Luz Ángela Rojas
- Farm: La Quebradita (Quebraditas Coffee Farm)
- Region: Timaná, Huila, Colombia
- Varietal: Gesha
- Process: Advanced Natural (72h fermentation + yeast inoculation)
- Altitude: 1,850 MASL
- Size: 100g
INTRO
This exceptional 100g lot from Edinson Argote represents one of the most technically accomplished coffees to come out of Huila, Colombia. Processed using Edinson's signature Advanced Natural method — a multi-stage fermentation involving natural 72-hour fermentation, partial drying, rehydration and selected beer and wine yeast inoculation — the result is a coffee of extraordinary florality and complexity.
The Gesha variety, revered for its tea-like delicacy and intense floral character, is given full expression through Edinson's processing mastery. Expect an intensely aromatic nose of orange blossom and rose, a palate of tropical fruit and stone fruit sweetness, and a finish that lingers with elegant complexity. A filter-roasted showstopper.
THE PRODUCER
Edinson Argote's story is one of remarkable resilience. Orphaned at three and working from the age of 11, he served in the Colombian army before discovering specialty coffee at his cousin's buying station in Acevedo, Huila. His talent and ambition took him to some of Colombia's most innovative farms, where he rose to Head of Quality and Processing Control — including a formative period at the celebrated Granja Paraiso 92.
In 2018, Edinson and his partner Luz Ángela Rojas acquired La Quebradita, a farm on the slopes of the Central Mountain Range in Timaná. Today it is planted with an impressive array of exotic cultivars — Gesha, Sidra, Ombligon, Eugenoides, Chiroso and Laurina among them — all processed using Edinson's proprietary experimental fermentation techniques. His coffees have featured prominently at US Barista and Brewers Cup competitions in recent years.
THE PROCESS
The Advanced Natural process at La Quebradita involves:
- 🍒 Selective Harvest & Floating — Only the ripest cherries are selected; floating removes any defects
- 🧪 Natural Fermentation — Whole cherries ferment naturally for 72 hours
- ☀️ Partial Drying — Spread on raised beds for 12 days until 20% humidity is reached
- 💧 Rehydration — Cherries are rehydrated with water to restart cellular activity
- 🧪 Yeast Inoculation — Selected beer and wine yeast strains are introduced in small tanks (80–100 kg)
- ☀️ Final Drying — Beans are dried naturally on raised beds to complete the process
This meticulous multi-stage approach layers complexity upon complexity, producing the distinctive tropical, floral profile that has made Edinson's coffees some of the most sought-after in specialty coffee.
THE CUP
An intensely aromatic and fruit-forward cup, the Edinson Argote Gesha opens with a stunning bouquet of orange blossom and rose that immediately signals the Gesha variety. The palate is layered with stone fruit sweetness — apricot, cherry — before a clean, complex finish with elegant florality. Remarkably expressive for a 100g filter lot.
Flavour Notes
- 🌺 Orange Blossom
- 🍑 Apricot
- 🍒 Cherry
- 🌸 Rose
Colombia — Edinson Argote Quebradita Gesha (Advanced Natural)
Tastes Like — 🌺 Orange Blossom • 🍑 Apricot • 🍒 Cherry • 🌸 Rose
DETAILS
- Producer: Edinson Argote & Luz Ángela Rojas
- Farm: La Quebradita (Quebraditas Coffee Farm)
- Region: Timaná, Huila, Colombia
- Varietal: Gesha
- Process: Advanced Natural (72h fermentation + yeast inoculation)
- Altitude: 1,850 MASL
- Size: 100g
INTRO
This exceptional 100g lot from Edinson Argote represents one of the most technically accomplished coffees to come out of Huila, Colombia. Processed using Edinson's signature Advanced Natural method — a multi-stage fermentation involving natural 72-hour fermentation, partial drying, rehydration and selected beer and wine yeast inoculation — the result is a coffee of extraordinary florality and complexity.
The Gesha variety, revered for its tea-like delicacy and intense floral character, is given full expression through Edinson's processing mastery. Expect an intensely aromatic nose of orange blossom and rose, a palate of tropical fruit and stone fruit sweetness, and a finish that lingers with elegant complexity. A filter-roasted showstopper.
THE PRODUCER
Edinson Argote's story is one of remarkable resilience. Orphaned at three and working from the age of 11, he served in the Colombian army before discovering specialty coffee at his cousin's buying station in Acevedo, Huila. His talent and ambition took him to some of Colombia's most innovative farms, where he rose to Head of Quality and Processing Control — including a formative period at the celebrated Granja Paraiso 92.
In 2018, Edinson and his partner Luz Ángela Rojas acquired La Quebradita, a farm on the slopes of the Central Mountain Range in Timaná. Today it is planted with an impressive array of exotic cultivars — Gesha, Sidra, Ombligon, Eugenoides, Chiroso and Laurina among them — all processed using Edinson's proprietary experimental fermentation techniques. His coffees have featured prominently at US Barista and Brewers Cup competitions in recent years.
THE PROCESS
The Advanced Natural process at La Quebradita involves:
- 🍒 Selective Harvest & Floating — Only the ripest cherries are selected; floating removes any defects
- 🧪 Natural Fermentation — Whole cherries ferment naturally for 72 hours
- ☀️ Partial Drying — Spread on raised beds for 12 days until 20% humidity is reached
- 💧 Rehydration — Cherries are rehydrated with water to restart cellular activity
- 🧪 Yeast Inoculation — Selected beer and wine yeast strains are introduced in small tanks (80–100 kg)
- ☀️ Final Drying — Beans are dried naturally on raised beds to complete the process
This meticulous multi-stage approach layers complexity upon complexity, producing the distinctive tropical, floral profile that has made Edinson's coffees some of the most sought-after in specialty coffee.
THE CUP
An intensely aromatic and fruit-forward cup, the Edinson Argote Gesha opens with a stunning bouquet of orange blossom and rose that immediately signals the Gesha variety. The palate is layered with stone fruit sweetness — apricot, cherry — before a clean, complex finish with elegant florality. Remarkably expressive for a 100g filter lot.
Flavour Notes
- 🌺 Orange Blossom
- 🍑 Apricot
- 🍒 Cherry
- 🌸 Rose
Original: $31.28
-65%$31.28
$10.95Description
Colombia — Edinson Argote Quebradita Gesha (Advanced Natural)
Tastes Like — 🌺 Orange Blossom • 🍑 Apricot • 🍒 Cherry • 🌸 Rose
DETAILS
- Producer: Edinson Argote & Luz Ángela Rojas
- Farm: La Quebradita (Quebraditas Coffee Farm)
- Region: Timaná, Huila, Colombia
- Varietal: Gesha
- Process: Advanced Natural (72h fermentation + yeast inoculation)
- Altitude: 1,850 MASL
- Size: 100g
INTRO
This exceptional 100g lot from Edinson Argote represents one of the most technically accomplished coffees to come out of Huila, Colombia. Processed using Edinson's signature Advanced Natural method — a multi-stage fermentation involving natural 72-hour fermentation, partial drying, rehydration and selected beer and wine yeast inoculation — the result is a coffee of extraordinary florality and complexity.
The Gesha variety, revered for its tea-like delicacy and intense floral character, is given full expression through Edinson's processing mastery. Expect an intensely aromatic nose of orange blossom and rose, a palate of tropical fruit and stone fruit sweetness, and a finish that lingers with elegant complexity. A filter-roasted showstopper.
THE PRODUCER
Edinson Argote's story is one of remarkable resilience. Orphaned at three and working from the age of 11, he served in the Colombian army before discovering specialty coffee at his cousin's buying station in Acevedo, Huila. His talent and ambition took him to some of Colombia's most innovative farms, where he rose to Head of Quality and Processing Control — including a formative period at the celebrated Granja Paraiso 92.
In 2018, Edinson and his partner Luz Ángela Rojas acquired La Quebradita, a farm on the slopes of the Central Mountain Range in Timaná. Today it is planted with an impressive array of exotic cultivars — Gesha, Sidra, Ombligon, Eugenoides, Chiroso and Laurina among them — all processed using Edinson's proprietary experimental fermentation techniques. His coffees have featured prominently at US Barista and Brewers Cup competitions in recent years.
THE PROCESS
The Advanced Natural process at La Quebradita involves:
- 🍒 Selective Harvest & Floating — Only the ripest cherries are selected; floating removes any defects
- 🧪 Natural Fermentation — Whole cherries ferment naturally for 72 hours
- ☀️ Partial Drying — Spread on raised beds for 12 days until 20% humidity is reached
- 💧 Rehydration — Cherries are rehydrated with water to restart cellular activity
- 🧪 Yeast Inoculation — Selected beer and wine yeast strains are introduced in small tanks (80–100 kg)
- ☀️ Final Drying — Beans are dried naturally on raised beds to complete the process
This meticulous multi-stage approach layers complexity upon complexity, producing the distinctive tropical, floral profile that has made Edinson's coffees some of the most sought-after in specialty coffee.
THE CUP
An intensely aromatic and fruit-forward cup, the Edinson Argote Gesha opens with a stunning bouquet of orange blossom and rose that immediately signals the Gesha variety. The palate is layered with stone fruit sweetness — apricot, cherry — before a clean, complex finish with elegant florality. Remarkably expressive for a 100g filter lot.
Flavour Notes
- 🌺 Orange Blossom
- 🍑 Apricot
- 🍒 Cherry
- 🌸 Rose
