"Upon grinding, a soft aromatic sweetness emerges, led by melon and bright citrus. On the palate, smooth vanilla and gentle nutty with a hint of marigold florals tones create a rounded, comforting profile. The finish is sweet and clean, with lingering floral-citrus notes that add elegance and balance."
Edinson Argote runs Quebraditas Coffee Farm alongside his partner Luz Ángela Rojas as a family project built around disciplined processing and careful agronomy. Edinson’s pathway into coffee was shaped by early hardship and years of hands-on work across the supply chain, including time at a buying station and later roles focused on quality and processing control on innovative farms. In 2018, he and Luz Ángela acquired La Quebradita with support from her father, formalizing a long-term commitment to specialty production. Their approach centers on repeatable, traceable results, using defined fermentations and a clear sensory target rather than improvised experimentation.
La Quebradita is located in Santa Rosa, Oporapa, in Huila, within the wider Colombian Macizo landscape that the farm highlights for its soils and microclimates. Coffee here is grown at high elevation, with the broader project spanning roughly 1,600–1,850 meters above sea level and this lot listed at 1,850 meters. Strategic shade and soil-care practices are part of the farm’s agronomic management, aiming for plant resilience and steady cherry development. The result is a site where processing choices can be expressed cleanly because the raw material is cultivated with consistency in mind.
This release is Pink Bourbon, a cultivar valued for its aromatic lift and its tendency toward delicate, layered cup structure when grown at altitude. At Quebraditas, Pink Bourbon sits within a broader portfolio that includes both traditional plantings and an expanding set of exotic and high-demand varieties. The farm’s long-term direction is to consolidate more land into varietal-focused production, treating each plot as a separate expression to be developed over successive harvests. Pink Bourbon is selected here specifically because it responds well to controlled fermentation and careful washing, maintaining clarity while still carrying variety character.
Harvesting begins with selective picking at peak ripeness, followed by pulping to prepare the coffee for controlled fermentation. The washed process for this lot is defined as a yeast-inoculated anaerobic fermentation lasting 72 hours. After fermentation, the coffee is washed, and a thermal shock step is applied to rapidly change temperature and help “lock in” the fermentation outcome while supporting a clean finish. From there, drying is managed to reach stable moisture for storage, with the farm emphasizing process transparency and replicability from lot to lot.
Variety : Pink Bourbon
Altitude : 1850 masl
Process : Experimental
Origin : Oporapa, Santa Rosa