Yes, he's back for another season. We've had a number of super complex fruit forward coffees from Edinson Argote over the past few years and this is the first release of this current season. It's the return of this exotic Sidra variety processed as a washed, thermal shock with controlled yeast inoculation.

Edinson's introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.

Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.

Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.

Sidra is believed to be a varietal that was created in Pichincha province in Ecuador and thought to be part of Nestle's breeding program which developed hybrids from Ethiopian and Bourbon varieties. This relatively new variety was obtained by crossing Red Bourbon with Typica and is well adapted to Ecuadorian climates as well as those in the highlands of Huila in Colombia. For us, Sidra has very sweet and floral characteristics and has definitely become one of our favourites in recent years.

The method is multi-step starting with a period of oxidisation in the cherry in drums for 16hrs. Then depulping and a further 24hr dry oxidation for 24hrs followed by a brief hot 45C washing (thermal shock). Then the 36hr fermentation using a musto made from macerating the pulp from Sidra, Geisha and Bourbon cherries along with a hybrid Saccharomyces Cerevisiae and Saccharomyces Bayanus yeast culture. Washing at 5C to ‘seal’ the fermentation, and finally 76hr controlled drying. WOW.