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Currently shipping coffee roasted on June 3rd 2026.
Tastes like: Cherry, Dark Chocolate, Raspberry Jam
Sidra is a rare varietal grown at Quebraditas Coffee Farm in Huila, Colombia by Edinson Argote, a rising star in Colombia’s specialty coffee scene. After serving in the military, Edinson began working at his cousin’s washing station in Acevedo, where he discovered a passion for cupping and coffee quality. That early curiosity grew into a deep commitment, leading him to acquire Quebraditas with his partner Luz Angela.
Often compared to the celebrated Gesha varietal, Sidra is known for its floral, tea-like character and vibrant fruit notes—and has been featured in multiple World Barista Championship-winning routines. This lot underwent a Thermal Shock Natural process, a method that boosts intensity and builds a rich, deep fruit-forward profile.
About Edinson Argote:
Edinson Argote is a passionate and resilient young coffee farmer from Huila, Colombia. Orphaned at just three and raised by his sister, he left home at 11 and later served in the army before discovering his true calling in specialty coffee while cupping beans at a local buying station . He subsequently worked on innovative farms in Cauca, rising to head of quality and processing control, before founding the family-run Quebraditas Coffee Farm with his partner, Luz Angela. There, at elevations between 1,600–1,850 m, he cultivates exotic varieties—including Ombligon—overseeing precision fermentation (thermal shock, yeast inoculation) alongside sustainable soil management practices
Our light roasts develop their best flavors after 2-3 weeks, peak around 4 weeks, and remain delicious for longer. For extended freshness, consider freezing the coffee to preserve its quality even longer.
BREW RECIPE:
Ratio: 18 g coffee, 304 g water | Grind: medium-fine (EK43 ~7) | Filter: Cafec T-90 | Water: 198°F / 92°C
0:00 – 60 g (bloom) 0:30 – 120 g 0:45 – 180 g 1:00 – 240 g 1:05 – 297 g (gentle stir)
