Product detailed description

Farm: Quebraditas
Region: Huila, Oporapa, Alto Caparrosa
Variety: Mixed varieties
Altitude: 1650 - 1800 m a.s.l.
Harvest: 2025
Importer: Chicas Industry

About Quebraditas

A year and a half 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. She left home at 16 to study nursing in Neiva, where she lived for seven years. She then spent four years in Bogotá, but due to the COVID-19 pandemic, returned home and decided to stay. She left her nursing job and started focusing on coffee.

Quebraditas is a family project focused on producing specialty coffee with distinct and reproducible sensory profiles through fermentation processes such as thermal shock and yeast inoculation. They also emphasize agronomic management and soil care (strategic shading, use of organic matter, maintaining soil pH and calcium), which allows them to increase each harvest's potential.

Oporapa is a region that has not yet gained major recognition in the coffee world due to infrastructure and other challenges. Edinson and Ángela started on the Chorro Alto farm, which belongs to Ángela's parents. Ángela handles administration, while Edinson is responsible for coffee processing and farm work. They also collaborate with two more farms – one in La Plata (where they grow Sidra and SL28) and another in the Argentina region. Additionally, they purchase coffee cherries from San Adolfo.

They own 2 coffee farms located in the central Huila mountain range, totaling 18 hectares, 10 of which are planted with traditional varieties like Caturra, Colombia, and others.

On the second farm, they exclusively grow the following varieties: Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. In the long term, they plan to focus solely on these non-traditional varieties.

Processing of this coffee

1. Harvesting: Focused on ensuring at least 80% of cherries are fully ripe.
2. Floating: This step removes unripe, overripe, and dry cherries.
3. Processing: CO-FERMENTATION – 24-hour oxidation, dry pulping, and fermentation with a culture of microorganisms from pre-cooked strawberries and peaches for 72 hours, where the coffee beans are immersed in a mix of water and "mosto" (liquid released from the pulp during fermentation).
4. Drying: After fermentation, the coffee is mechanically dried for 76 hours at an average temperature of 40 °C.
5. Stabilization: Done in GrainPro bags.

More about Mosto Fermentation

Mosto fermentation in coffee involves using the liquid residue from previous coffee cherry fermentation (called mosto), which is rich in microorganisms, sugars, and metabolites. This "coffee must" is added to freshly pulped or whole cherries to influence the fermentation process.

This technique allows for:

• Control over the microbial profile of fermentation (controlled inoculation)
• Enhanced flavor complexity (increased ester and acid production, etc.)
• Shortened or extended fermentation depending on the desired result

How does mosto fermentation work (simplified)?

1. Cherry selection and processing – Cherries are hand-picked and either kept whole or pulped.
2. Obtaining mosto – After standard fermentation (e.g., anaerobic, carbonic, honey), the resulting liquid is collected – rich in microbes.
3. Soaking new cherries in mosto – The new batch is immersed in this liquid or mosto is added to the mucilage or whole cherries.
4. Controlled fermentation – Lasts 12–72 hours, often anaerobically (in sealed containers) to limit oxygen and favor specific yeasts and bacteria.

Taste profile of mosto fermented coffee

Mosto fermentation leads to a very intense flavor profile, often featuring:

• Intense sweetness (tropical fruits, grape must, rum, dried fruits)
• Complex acidity (resembling wine or cider)
• Interesting structure and “funky” character
• May be quite wild due to fermentation – depending on process control

Advantages and disadvantages

Advantages:

• Greater flavor complexity
• Possibility to "replicate" a quality fermentation
• Microbial control without adding pure cultures

Disadvantages:

• Higher risk of off-flavors (if process is not well controlled)
• Harder to replicate consistently
• Requires more knowledge and hygiene

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We roast coffee 3 times a week, so you’ll always get it freshly roasted. We've been roasting our own coffee since 2019 in Silůvky, Moravia.