Edinson Argote | Caturra Peach | Colombia | £45kg

Incredibly aromatic with bags of Peaches & Cream.

One of the tastiest Co-Fermentations we have had the pleasure of tasting. 
Not one to be missed if you are a fan of Fruit fermentations. 

Cultivated at Quebraditas Coffee Farms, a family project focused on producing specialty coffees with differentiated and replicable sensory profiles thanks to advanced fermentation processes, including thermal shock and yeast inoculation.

Additionally, agronomic management focused on soil care (strategic shading, use of organic matter, pH maintenance through amendments and lime) to enhance the cup quality from cultivation. situated between 1600 and 1850 meters above sea level, within the central mountain range.

The farms encompass 18 hectares, with 10 dedicated to traditional varieties like Caturra, Colombia, among others, and we are consolidating one exclusively for varietals, including Eugenioides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, Arará, with a long-term vision
of having the entire land dedicated to exotic varietals.

Code: Peach Co-Ferment 

Farm: Quebraditas Coffee Farms

Variety: Caturra

Elevation: 1850 masl

Cup Score: 89

Process:

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Oxidation: This is done in food-grade plastic drums for 12 hours.

4. Pulping: The cherries are pulped dry.

5. Fermentation after pulping: For 24 hours in open tank in order to remove the

mucilage.

6. Fermentation: For 72 hours at temperatures below 25°C with a mix of ripe

peach and specific yeast.

7. Fermentation completion: After 72 hours, the coffee is washed.

8. Drying: After the 72 hours of fermentation, the coffee goes into drying, which

is carried out mechanically for 42 hours at 38°C.

9. Stabilisation: This is done in grainpro-type bags.