Edinson Argote [Sidra Advanced Natural]

Grown in Oporapa in the Huila region, at an altitude of between 1,750 and 1,800 meters, this coffee of the exceptional Sidra variety matures slowly, nurtured by the cool mountain air and the meticulous work of the farmers. During the harvest, from November to January, only the ripest cherries (with at least 80% perfect ripeness) are selected, then sorted by flotation to remove even the slightest imperfection. What remains is pure aromatic potential.

At his Quebraditas farm, producer Edinson Argote elevates this heritage through a highly specialized processing approach. He works with extremely precise micro-lots, ranging from just 100 to 300 kg of cherries. This method gives him complete control over fermentation, allowing him to deliberately introduce specific yeasts to enhance the flavors while maintaining perfect harmony.

The process is based on a two-stage fermentation process that defines its Advanced Natural profile. After an initial 72-hour phase, the coffee is dried for twelve days until it reaches 20% moisture content. It is then rehydrated for four days using selected yeasts, followed by a final drying period of 76 hours at 40°C.

In the cup, its ultra-indulgent profile reveals aromas of bubblegum, banana candy, and cherry, offering a unique and intensely funky experience!