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 |
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
-
Harvest: Only cherries with 80%+ ripeness selected; defects discarded.
-
Pre-Fermentation: Cherries ferment anaerobically in food-grade containers for 16 hours.
-
Thermal Shock: Pulped beans washed at 45°C for 24 hours, stripping 80% of mucilage.
-
Anaerobic Fermentation: Beans ferment oxygen-free for 36 hours at <25°C to build complexity.
-
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.
