quebraditas thermal shock gesha

Highlights

“Edinson Argote is a passionate young coffee producer from Huila, Colombia. After losing his mother at age three and joining the army at 18, he entered speciality coffee at age 20 working at a local buying station. This Gesha from Quebraditas farm at 1700 masl is processed with a thermal shock method: cherries are held for 24hr anoxic ferment, pulped and washed with 45°C+ water, then returned for another 24hr anoxic ferment before yeast inoculation for 62hr aerobic ferment with a 5°C cold wash crash.”