We're very lucky to have another beautiful coffee from Edinson Argote and his farm Quebraditas. Edinson has adopted some of the new sophisticated processing methodologies and we've previously had both an outstanding Geisha, a Sidra, SL28 and Orange Bourbon. This is different again, a Pink Bourbon variety which was originally thought to be a natural mutation of Red Bourbon, but detailed genetic testing by the team at Cafe Imports back in 2023 discovered it was actually more closely related to Ethiopian landrace.
Over the years we've had stunning examples of this exotic variety and all exhibit stunning complexity in the cup. Pair that with sophisticated modern processing techniques and you get another special coffee from Edinson and his farm Quebreditas.
At Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, Laurina, and SL28. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.
The processing method for this Pink Bourbon (Q-06) is multi-step starting with oxidisation in cherry for 24 hrs, then depulped and 30hr 1st stage fermented before ‘Thermal Shock’ at 50C. 2nd fermentation stage for 65hrs with yeast inoculation held below 25C, then washed at 5C to ‘seal’ the flavour components. Controlled drying at 38C for 48 hrs. Finally stabilisation in Grain-Pro bags. Yes, it’s complicated.
This is another example of our filter specific profiles, roasted fast and hard to 8 mins overall with just less than 1 min development time. This profile lends itself to filter brewing and not espresso style and 3 weeks rest after roast date is highly recommended.
Our recent blog explains what happens during resting here:
https://www.crankhousecoffee.