quebraditas thermal aji bourbon

Highlights

“Edinson Argote is a passionate young coffee producer who began his coffee journey working at a local buying station in Acevedo-Huila after completing army service. This lot from his farm Quebraditas is a thermal shock processed Aji Bourbon — ripe cherries undergo a 24-hour anoxic ferment in sealed barrels, followed by a hot water wash, another 24-hour anoxic ferment, and a 62-hour yeast-inoculated aerobic fermentation with a cold crash finish. The result is a bright, fruity cup with marmalade, kumquat, and loquat notes.”