Edinson Argote: Colombia • Thermal Shock • Orange Bourbon

Fresh crop from Colombia brings us another stunner from one of our favourite young producers, and master of processing, Edinson Argote.

An orphan from the age of three, after his mother passed away, Edinson was brought up by his elder sister. At the age of 20 he had his first introduction to specialty coffee after completing his military service. While working for his cousin at a coffee buying station, Edinson developed a keen interest in coffee and began pursuing courses to enhance his skills.

Now a passionate and highly skilled coffee producer, Edinson runs Quebraditas Coffee Farm alongside his family, where he pioneers innovative methods such as Thermal Shock, Anaerobic Fermentation, and Yeast Inoculation. He has been able to master these methods thanks to being mentored by and closely working with award-winning producer Wilton Benitez, learning from his advanced techniques to improve quality and enhance exotic flavours.

This coffee from Edinson is of the Orange Bourbon variety, part of the Bourbon family of coffee varietals. Orange Bourbon is a genetic mutation of Red Bourbon where the cherries ripen to a distinct bright orange colour, giving it its name. 

Processing begins by floating harvested cherries to remove any that are green, overripe, or dry. The cherries then undergo a 24-hour oxidation process in plastic drums before being dry-pulped. After pulping, a 36-hour fermentation removes mucilage, and the coffee is washed at 45°C to induce thermal shock. A second fermentation takes place over 72 hours at temperatures below 25°C using specific yeast, finishing with a cold wash at 5°C to seal the process. The beans are then mechanically dried for 48 hours at 38°C

Traceability: Edinson Argote and Luz Angela Rojas < Finca Quebraditas < Huila < Colombia

Process: Washed, Thermal Shock, Yeast Inoculation

Varietal: Orange Bourbon

Tasting Notes: Apricot, Orange, Papaya