Thermal Shock Coffee - Very Rare (Limited Stock)
Details about the coffee
Roasted: Medium
Flavour: Honeysuckle | Pink Lemonade | Turkish Delight (…yes you read that right)
Cupping Score: 90!
Origin: Columbia
Region: Quebraditas Farm, Huila
Altitude: 1850 m.a.s.l
Varietal: Sidra
Processing: Experimental
Free delivery if you buy 1kg or more on all coffee.
Find out more about this coffee:
A Journey of Precision and Passion: Quebraditas Coffee Farm
This exceptional coffee is the result of meticulous processing and a relentless pursuit of quality. Harvest begins with careful cherry selection—over 90% picked at peak ripeness—followed by hand-sorting and floating to ensure only the finest fruit proceeds. The cherries then undergo a unique fermentation process that blends innovation with tradition: controlled oxidation and a maceration starter made from exotic varieties like Geisha and Sidra. These methods intensify the coffee’s aromatic complexity while preserving its crisp, clean profile.
Fermentation lasts 36 hours under precisely controlled temperatures, using specialized yeast strains to enhance flavor depth. Afterward, the coffee is washed through thermal shock—alternating hot and cold water rinses—to lock in the rich aromatics developed during processing. The result is a cup bursting with sweet floral notes reminiscent of Turkish delight, supported by a crisp acidity, creamy texture, and a deep, structured body. The finish is long, clean, and elegantly memorable.
Each step of this process, from cherry to cup, is designed to elevate the coffee’s natural character, balancing complexity with clarity. The result is not just a beverage but an unforgettable sensory experience.
Behind this remarkable coffee is Edinson Argote, a producer whose life story is as inspiring as the cup itself. Orphaned at age three and raised by his sister in Huila, Colombia, Edinson struck out on his own at 11 to support himself. After serving in the army, a job at a local coffee station sparked his passion. He became fascinated with cupping, pursued training in sensory skills, and eventually rose to lead quality and processing control on top farms in Cauca.
Driven by a dream to create something of his own, Edinson founded Quebraditas Coffee Farm, where he now cultivates rare and exotic varieties like Gesha, Sidra, Ombligon, Eugenoides, Chiroso, and Laurina. His innovative approach and dedication to excellence have made his coffees stand out on the global stage.
Edinson's story is one of resilience, growth, and vision—reflected in every carefully crafted cup from Quebraditas. This is more than coffee. It’s a celebration of hard-earned skill, innovation, and the beauty of a dream realized.
Details about the coffee
Roasted: Medium
Flavour: Honeysuckle | Pink Lemonade | Turkish Delight (…yes you read that right)
Cupping Score: 90!
Origin: Columbia
Region: Quebraditas Farm, Huila
Altitude: 1850 m.a.s.l
Varietal: Sidra
Processing: Experimental
Free delivery if you buy 1kg or more on all coffee.
Find out more about this coffee:
A Journey of Precision and Passion: Quebraditas Coffee Farm
This exceptional coffee is the result of meticulous processing and a relentless pursuit of quality. Harvest begins with careful cherry selection—over 90% picked at peak ripeness—followed by hand-sorting and floating to ensure only the finest fruit proceeds. The cherries then undergo a unique fermentation process that blends innovation with tradition: controlled oxidation and a maceration starter made from exotic varieties like Geisha and Sidra. These methods intensify the coffee’s aromatic complexity while preserving its crisp, clean profile.
Fermentation lasts 36 hours under precisely controlled temperatures, using specialized yeast strains to enhance flavor depth. Afterward, the coffee is washed through thermal shock—alternating hot and cold water rinses—to lock in the rich aromatics developed during processing. The result is a cup bursting with sweet floral notes reminiscent of Turkish delight, supported by a crisp acidity, creamy texture, and a deep, structured body. The finish is long, clean, and elegantly memorable.
Each step of this process, from cherry to cup, is designed to elevate the coffee’s natural character, balancing complexity with clarity. The result is not just a beverage but an unforgettable sensory experience.
Behind this remarkable coffee is Edinson Argote, a producer whose life story is as inspiring as the cup itself. Orphaned at age three and raised by his sister in Huila, Colombia, Edinson struck out on his own at 11 to support himself. After serving in the army, a job at a local coffee station sparked his passion. He became fascinated with cupping, pursued training in sensory skills, and eventually rose to lead quality and processing control on top farms in Cauca.
Driven by a dream to create something of his own, Edinson founded Quebraditas Coffee Farm, where he now cultivates rare and exotic varieties like Gesha, Sidra, Ombligon, Eugenoides, Chiroso, and Laurina. His innovative approach and dedication to excellence have made his coffees stand out on the global stage.
Edinson's story is one of resilience, growth, and vision—reflected in every carefully crafted cup from Quebraditas. This is more than coffee. It’s a celebration of hard-earned skill, innovation, and the beauty of a dream realized.
Details about the coffee
Roasted: Medium
Flavour: Honeysuckle | Pink Lemonade | Turkish Delight (…yes you read that right)
Cupping Score: 90!
Origin: Columbia
Region: Quebraditas Farm, Huila
Altitude: 1850 m.a.s.l
Varietal: Sidra
Processing: Experimental
Free delivery if you buy 1kg or more on all coffee.
Find out more about this coffee:
A Journey of Precision and Passion: Quebraditas Coffee Farm
This exceptional coffee is the result of meticulous processing and a relentless pursuit of quality. Harvest begins with careful cherry selection—over 90% picked at peak ripeness—followed by hand-sorting and floating to ensure only the finest fruit proceeds. The cherries then undergo a unique fermentation process that blends innovation with tradition: controlled oxidation and a maceration starter made from exotic varieties like Geisha and Sidra. These methods intensify the coffee’s aromatic complexity while preserving its crisp, clean profile.
Fermentation lasts 36 hours under precisely controlled temperatures, using specialized yeast strains to enhance flavor depth. Afterward, the coffee is washed through thermal shock—alternating hot and cold water rinses—to lock in the rich aromatics developed during processing. The result is a cup bursting with sweet floral notes reminiscent of Turkish delight, supported by a crisp acidity, creamy texture, and a deep, structured body. The finish is long, clean, and elegantly memorable.
Each step of this process, from cherry to cup, is designed to elevate the coffee’s natural character, balancing complexity with clarity. The result is not just a beverage but an unforgettable sensory experience.
Behind this remarkable coffee is Edinson Argote, a producer whose life story is as inspiring as the cup itself. Orphaned at age three and raised by his sister in Huila, Colombia, Edinson struck out on his own at 11 to support himself. After serving in the army, a job at a local coffee station sparked his passion. He became fascinated with cupping, pursued training in sensory skills, and eventually rose to lead quality and processing control on top farms in Cauca.
Driven by a dream to create something of his own, Edinson founded Quebraditas Coffee Farm, where he now cultivates rare and exotic varieties like Gesha, Sidra, Ombligon, Eugenoides, Chiroso, and Laurina. His innovative approach and dedication to excellence have made his coffees stand out on the global stage.
Edinson's story is one of resilience, growth, and vision—reflected in every carefully crafted cup from Quebraditas. This is more than coffee. It’s a celebration of hard-earned skill, innovation, and the beauty of a dream realized.
