Our Limited Release Colombia Finca Quebradita | Sidra Bourbon Washed Anaerobic Filter Coffee

Our Limited Release Colombia Finca Quebradita | Sidra Bourbon Washed Anaerobic Filter Coffee

 

Introduction


We're stoked to launch our latest Limited Release - Colombia Finca Quebradita | Sidra Bourbon Washed Anaerobic, a coffee that defies convention with its layered complexity and bold experimentation. Grown by Edison Argote and Luz Angela in Huila’s mountainous Oporapa region, this anaerobic thermal shock-processed Sidra Bourbon (cupping score 87+) delivers a whirlwind of tropical fruit, stone fruit sweetness, and a touch of intrigue. It’s a testament to a family’s obsession with pushing coffee’s sensory boundaries.

 

Producer / Farm Edison Argote & Luz Angela / Finca Quebradita
Process Washed Anaerobic with Thermal Shock
Variety Sidra Bourbon
Elevation 1,600 – 1,850 MASL
Region Oporapa, Santa Rosa, Huila
Country Colombia

 

Get Yours Here!


How’s It Taste?


A kaleidoscope of flavours: juicy lychee and jackfruit dominate upfront, followed by ripe peach and a tangy red currant finish. The Sidra variety's natural sweetness is amplified by the thermal shock process, while a velvety body and sparkling acidity tie the cup together. Think tropical smoothie meets refined dessert wine.

 

 


How To Brew?


Recipe

Weight

Yield

Temperature

Extraction Time

Ratio

20g

320g

97℃

 2:40 Min

1 : 16

 

To fully experience the depth and complexity of Colombia Finca Quebradita | Sidra Bourbon Washed Anaerobic, we recommend trying it with these brewing methods:

  • Pour Over (V60, Chemex)
  • Aeropress
  • Cold Brew

Each method highlights the unique characteristics of this roast, ensuring a memorable cup every time.

For more brewing tips, visit our Brewing Guide.


 


Who's Behind This Amazing Coffee?

 

Edison Argote and Luz Angela transformed their 18-hectare farm into a living coffee laboratory. While 10 hectares grow traditional varieties like Caturra, the rest are dedicated to rare gems: Sudan Rume, Wush Wush, and this Sidra Bourbon. Their mission is to replace conventional crops with exotic varietals, proving Colombia’s potential beyond Castillo and Caturra.

Farm and innovators:

  • Soil Scientists: Use shade trees, organic matter, and pH-balancing lime to nurture soil health.

  • Process Pioneers: Developed the “thermal shock” method to manipulate mucilage removal.

  • Community Advocates: Share techniques with local farmers to elevate Huila’s specialty reputation.

 

 


The Process

 

  1. Harvest: Only cherries with 80%+ ripeness selected; defects discarded.

  2. Pre-Fermentation: Cherries ferment anaerobically in food-grade containers for 16 hours.

  3. Thermal Shock: Pulped beans washed at 45°C for 24 hours, stripping 80% of mucilage.

  4. Anaerobic Fermentation: Beans ferment oxygen-free for 36 hours at <25°C to build complexity.

  5. Drying: Precision-dried for 76 hours at 40°C in controlled conditions.

The Sidra varietal, a mystery hybrid linked to Ethiopian heirlooms, thrives here. Its thick trunks and dense cherry clusters handle aggressive processing, yielding a cup that’s both wild and structured.

 


The Region


Oporapa, in Huila’s central mountain range, is a microclimate powerhouse. At 1,850 MASL, cool nights and daytime heat stress cherries gently, concentrating sugars. The region’s volcanic soils and strategic shading (native trees like Guamo) create a terroir ideal for Sidra’s floral-fruit expression.

Huila, once known for bulk coffee, now leads Colombia’s specialty revolution thanks to visionaries like Edison and Luz.

 


 

Colombia Finca Quebradita | Sidra Bourbon Washed Anaerobic is something special! Tropical fruit forward flavours, bold complexity and bold experimentation.

Grab a box for yourself!

For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.

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