Colombia | Edinson Argote | Laurina | Washed | Thermal Shock

Colombia – Quebraditas | Laurina QR-02 – 100g and 200g

Origin: Huila, Colombia
Producer: Edinson Argote
Farm: Quebraditas Coffee Farm
Varietal: Laurina
Elevation: 1,850 masl
Process: Washed + Thermal Shock

Flavour Profile:
A refined and elegant Colombian coffee, defined by delicacy and clarity. Light, aromatic, and quietly expressive — offering an abundance of brightness.

• Orange Blossom: Soft, floral aromatics
• Watermelon: Clean, refreshing sweetness
• Lychee: Juicy, perfumed fruit character

Processing Method:
This lot undergoes an exceptionally controlled and innovative processing approach:

• Harvesting: Minimum of 90% ripe cherry.
• Floating: Removal of underripe, overripe, and dried cherries.
• Oxidation: 24 hours in food-grade plastic drum.
• Pulping: Dry pulping of cherries.
• Post-pulp Oxidation: 18 hours to remove mucilage, followed by washing at 45°C to induce thermal shock.
• Fermentation: 36 hours below 25°C with specific yeast
• Fermentation Completion: Final wash at 5°C to seal fermentation
• Drying: 76 hours in mechanical dryers at an average of 38°C
• Stabilisation: Stored in GrainPro-style bags

About the Producer:
Edinson Argote is a passionate young coffee producer whose journey into specialty coffee is rooted in resilience, curiosity, and innovation. After a challenging early life and 18 months of military service, he discovered specialty coffee while working at a buying station in Acevedo, Huila.

Through study and mentorship on some of Cauca’s most progressive farms, Edinson refined his approach to quality and processing. Today, he runs Quebraditas Coffee Farm with his family, cultivating exotic varieties including Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina — all driven by a commitment to precision and progress.

Brewing Recommendations:

To bring out the delicate floral and fruity notes of the Laurina varietal, try these approaches:

• Pour-Over / Filter: Highlights the bright aromatics of orange blossom and lychee; use medium-fine grind and 92–94°C water for a clean, layered cup.
• Immersion / French Press: Emphasises body and sweetness; steep 3–4 minutes for a rich, rounded mouthfeel.
• Espresso: Extract at a lower temperature for delicate clarity; expect a syrupy, fragrant shot with subtle floral lift.

Tip: Allow the coffee to bloom fully for 30–40 seconds during pour-over to release the sweet, perfumed aromas.

Perfect For:

• Coffee lovers who appreciate clarity, nuance, and bright expression. 
• Those seeking to experiment with rare coffees.

Available in: 100g and 200g bags

Note: Availability may vary. Please check stock before purchase.