colombia. quebraditas thermal shock
Variety: bourbon sidra
Process: yeast fermentation washed with thermal shock
Flavor impression: ramune soda, grapefruit lemonade, white lily
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 75 days from roast
Quebraditas coffee farm is operated by Edison Argote and his family in Cauca, Colombia. Before running Quebraditas, Edison has learnt processing and quality control from some most innovative coffee farms in Cauca, and this meticulously processed bourbon sidra has also become my “top mind-blowing coffees in 2024”.
Thanks to the yeast inoculation followed by “thermal shock” washing process, the coffee bursts with an intense, unique sweetness which is almost unreal yet pleasant and somewhat addictive. While the green trader describes it as “turkish delight” which is also accurate, I have a stronger association with Japanese Ramune soda (ラムネソーダ, aka 波子汽水 to Hong Kong people) - sweet, creamy and refreshing. The sweetness is balanced with white floral notes and crisp acidity that can remind one of an iced grapefruit lemonade. As a non-gesha, its cup qualities are rare and top-notch. I can comfortably rate its aroma and sweetness on par with a gesha natural.
The remarkable clarity of flavors was accomplished by a series of processing stages. After careful picking and hand-sorting, fully ripe cherries underwent a 36-hour fermentation including controlled oxidation, use of maceration starter (made from gesha and sidra) and specialized yeast. After fermentation, the coffees were washed in thermal shock stages - hot and cold water rinses - to ensure that the aromatic compounds were locked in.
Variety: bourbon sidra
Process: yeast fermentation washed with thermal shock
Flavor impression: ramune soda, grapefruit lemonade, white lily
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 75 days from roast
Quebraditas coffee farm is operated by Edison Argote and his family in Cauca, Colombia. Before running Quebraditas, Edison has learnt processing and quality control from some most innovative coffee farms in Cauca, and this meticulously processed bourbon sidra has also become my “top mind-blowing coffees in 2024”.
Thanks to the yeast inoculation followed by “thermal shock” washing process, the coffee bursts with an intense, unique sweetness which is almost unreal yet pleasant and somewhat addictive. While the green trader describes it as “turkish delight” which is also accurate, I have a stronger association with Japanese Ramune soda (ラムネソーダ, aka 波子汽水 to Hong Kong people) - sweet, creamy and refreshing. The sweetness is balanced with white floral notes and crisp acidity that can remind one of an iced grapefruit lemonade. As a non-gesha, its cup qualities are rare and top-notch. I can comfortably rate its aroma and sweetness on par with a gesha natural.
The remarkable clarity of flavors was accomplished by a series of processing stages. After careful picking and hand-sorting, fully ripe cherries underwent a 36-hour fermentation including controlled oxidation, use of maceration starter (made from gesha and sidra) and specialized yeast. After fermentation, the coffees were washed in thermal shock stages - hot and cold water rinses - to ensure that the aromatic compounds were locked in.