Edinson Argote | Orange Bourbon | Colombia | £40kg

Extremely vibrant with a big citrus hit, this coffee offers a fresh cup profile that is vibrant, clean and exceptionally sweet. 

Full of citrus acidity with a long praline like finish that lingers on the palate. This Orange Bourbon variety offers an incredibly zesty and fresh cup profile that will brighten up anyones morning. 

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: EA - OB

Farm: Quebraditas Coffee Farms

Variety: Orange Bourbon 

Elevation: 1850 masl

Cup Score: 88

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 24 hours.

4. Pulping: The cherries are pulped dry.

5. Fermentation after pulping: For 36 hours in order to remove the mucilage.

The coffee is then washed at temperatures of 45°C, creating a thermal shock.

6. Fermentation: For 72 hours at temperatures below 25°C with specific yeast.

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

temperatures of 5°C to seal the fermentation.

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

is carried out mechanically for 48 hours at 38°C.

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