La Quebraditas

This coffee already had such an intoxicating scent that it made us collectively raise our eyebrows and reach for second slurps – a playful clash of tropical sweetness and deep, silky richness. Think fresh pineapple acidity wrapped in layers of smooth, creamy chocolate mousse.

And the process? A feat of fermentation mastery: after 72 hours of oxidation, the cherries are rehydrated with hot water, inoculated with selected yeast strains, and fermented under strict temperature control for five whole days. The result is a wild, elegant, structured cup that you’ll want to sip slowly and talk about endlessly.

GESHA Colombia — La Quebraditas

Farm: Quebraditas
Farmer: Edinson Argote
Location: Huila, Colombia
Altitude: 1700 masl
Varietal:  Gesha
Process: Natural (Rehydrated + Yeast Inoculated)

Expect notes of: Pineapple & Chocolate Mousse 🍍🍫🍨

About the farm and farmer

The journey of this coffee is inseparable from the remarkable life of its producer. Edinson Argote was orphaned at three, left home at eleven, and served in the army by eighteen. But it was a job unloading coffee sacks at a local buying station that sparked a deeper passion—for cupping, quality, and the art of flavor.

Today, Edinson runs Quebraditas Coffee Farm, a family operation in Huila dedicated to exotic varietals, soil health, and cutting-edge fermentation. His work is a blend of science, resilience, and creativity, with a long-term vision to transform all 18 hectares into a sanctuary for rare and expressive coffee varieties.

This Gesha is not just a product of climate and altitude—it’s a personal expression of craft, honed through years of cupping, failing, learning, and innovating. It’s a coffee that tells a story—of transformation, tenacity, and a new generation of Colombian producers pushing boundaries.

So, prepare your favorite brewing method, open your mind (and your palate), and let this one-of-a-kind coffee take you on a wild, luxurious ride.

Brewing tip by A Matter Of Concrete:

💦 Ratio | 16.5 grams of coffee to a total of 250 grams of water.
⏰ Brew time | 02:00-02:30
With 4 pours total, the bloom of 40 grams for 30 seconds followed by 3 pours of 70 grams each.
☕️ Initiate each next pour as the bed is almost dry.
🫘 Grindsize: 21 clicks in Comandante (approx. 550 micron)