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MEET THE PRODUCER | Edinson Argote has overcome tremendous odds to become the renowned, passionate coffee producer we know him to be. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age 11. For seven years, Edinson found odd jobs to support himself until he could join the army when he turned 18. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo, Colombia. It was there that his interest was piqued and his passion for coffee fully realized.

In 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range, in Timaná. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care. Edinson has made it his life's work to produce specialty coffee using unique and replicable sensory profiles, and this blend of an advanced natural Chiroso and a washed Maragesha lot showcase his talent beautifully.

TRUST THE PROCESS | For the Chiroso lot: After being picked at peak ripeness, whole coffee cherries undergo standard natural fermentation for 72 hours before being spread out on raised beds for partial drying. After 12 days (or until the cherries reach 20% humidity), they are rehydrated for four days and introduced to a proprietary beer wine yeast. The new friends are then given plenty of time to mingle and ferment in stainless steel tanks before the coffee is finally returned to the raised beds for complete drying, until optimal moisture content (10–12%) is achieved.

For the Maragesha lot: After being picked at peak ripeness, whole coffee cherries are floated before being placed in sealed barrels for 24 hours of anaerobic fermentation. Next, they are pulped and then washed with warm water to remove mucilage. The parchment is returned to their barrels for an additional 24 hours of fermentation, inoculated with yeast for a third round of fermentation (aerobic, this time), and finally rinsed with very cold water to freeze all that fermentation. The coffee is spread out on raised beds to dry until optimal moisture content (10-12%) is achieved. 

TAKE A SIP | If opposites really do attract, then these two coffees are a match made in rom-com heaven! Super sweet and enthusiastically fruity, the different flavor profiles play really, really well together in this blend. The Chiroso lot contributes big red fruit energy, while the Maragesha lot lends florality to the cup. The combined forces give us some really fun notes: cherry blossom, lime zest, red slushee, and pineapple – a lineup well suited for summer vacation.

Origin | Timaná, Huila, Colombia

Producer | Edinson Argote

Farm | La Quebraditas

Process | Advanced Natural | Washed

Variety | Chiroso | Maragesha

Elevation | 1850 MASL