We're very lucky to have our second year of coffees from this young producer from the Huila region in Colombia. Edinson has adopted some of the new sophisticated processing methodologies and we've previously had both an outstanding Geisha and a Sidra coffee. This is different again, an SL-28 variety which is more typical from Central African producing countries, especially Kenya.
Edinson's story is special too. His real 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, Laurina, and Sl-28. 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 is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs. Then a drying phase to reduce the moisture content to 15%. This is followed by hot-water rehydration and then 248hrs fermentation with a specific yeast maintaining the temperature below 25C. The final phase is a two stage drying phase for a total of 72 hrs before stabilisation in Grainpro. WOW!
We approached this coffee a little differently to our usual 'omni' profile to use specifically for filter at the Glasgow Coffee Festival. If you were there and tasted this coffee you would have sensed how vibrant and light in body this coffee was expressed. This is because we roasted this fast and hard to 8 mins overall with just less than 1 min development time. We roasted and rested the two coffees for GCF for 3 weeks up to the event. This profile lends itself to filter brewing and not espresso style and 3 weeks rest after roast date is highly recommended.
Our latest blog explains what happens during resting here:
https://www.crankhousecoffee.