Industra – Colombia Edinson Argote – Sidra

Description

Three years ago, Edinson Argote and Ángela Rojas joined forces to create the Quebraditas project, which includes two farms – Chorro Alto and Quebraditas. Ángela, originally a nurse, and Edinson, who worked in the Cauca region, met and decided to collaborate. Edinson is from San Adolfo, while Ángela is from Oporapa. At the age of 16, Ángela left her home to study nursing in Neiva, where she lived for seven years. She later spent four years in Bogotá but returned home during the COVID-19 pandemic and decided to stay. She left her nursing career and began working in coffee. We are Quebraditas Coffee Farm, a family-run project dedicated to producing premium coffee with differentiated and reproducible sensory profiles thanks to our fermentation processes including thermal shock and yeast inoculation. In addition, we also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows us to increase the potential of each crop. Oporapa is a region that has not yet gained significant recognition in the coffee world, partly due to infrastructure challenges and other factors. Edinson and Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata (growing varieties such as Sidra and SL28) and another in the Argentina region. Additionally, they purchase coffee cherries from San Adolfo.

About processing: Harvesting: Making sure that at least 80% of the picked cherries are fully ripe. Floating: Guarantees the removal of unripe, overripe, and dried cherries. NATURAL – Double fermentation. The initial fermentation lasts 72 hours, followed by drying for approximately twelve days until the beans reach 20% moisture. The coffee is then rehydrated with “mosto” at 60°C (thermal shock) for 4 days with specific yeast, where the second fermentation happens. Drying: After the second fermentation, the coffee is dried for 76 hours at an average temperature of 40°C. All without removing the pulp and skin, thus natural.