Quebraditas | Chiroso | Colombia

It feels like everyone in the world is going nuts for these coffees. They are mental, not like anything else... might not even be coffee. What's a  Chiroso when it's at home?

Chiroso - not to be confused with Chorizo - is a mad hype variety. It's been growing in Antioquia for some time, everyone thought it was a natural mutation of Caturra. Turns out it's an Ethiopian landrace variety that's been growing in Colombia for who knows how long... wild!

Not gonna lie, this is probably the best coffee I've had, and I've been doing the coffee thing for about 15 years now.



Processing

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Fermentation: This is done in food-grade plastic drums for 60 hours.

4. Drying: After the 60 hours of cherry fermentation, the coffee goes into the
drying phase for approximately 12 days, reducing the water content to 20%.

5. Re-hydration: The coffee is re-hydrated with hot water.

6. Fermentation: For 96 hours at temperatures below 25°C with mosto and
specific yeast.

7. Drying: After the 96 hours of fermentation, the coffee goes into drying, which
is carried out for 76 hours (40°C for the initial 12 hours and 35°C for the next 64
hours).

8. Stabilisation: This is done in grainpro-type bags.


Edinson Argote

Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service.

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, 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.

• Carbon neutral production
• Post-consumer wastemade pouches from a minimum of 83% recycled material
• Recycle with bags at larger supermarkets (4 LDPE)
• Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)