Edinson Argote is a dedicated young coffee producer with extensive industry experience. At just 11 years old, he left home and took on various jobs before joining the army at 18. His  introduction to specialty coffee came at age 20 after completing his military service, when he worked for his cousin at a coffee buying station in Acevedo-Huila handling coffee shipments. During this time he developed a strong passion for coffee cupping and took courses to refine his sensory skills.

As his career advanced, Edinson gained invaluable experience working on some of the most innovative coffee farms in the Cauca region, eventually becoming the head of quality and processing control. Though grateful for the knowledge he acquired, he was driven by the ambition to start his own coffee farm. Today, at Quebraditas Farm, his family-run venture, he cultivates rare and exotic coffee varieties such as Gesha, Bourbon and Sidra. With a deep commitment to quality, innovation, and family values, Edinson’s journey is a testament to his dedication and passion for coffee production.

The processing of this coffee begins with harvesting, ensuring 90% ripe cherries, followed by floating to remove defects. The cherries undergo 24-hour oxidation in food-grade drums before being pulped dry.
A second 24-hour oxidation removes mucilage, followed by a 45°C wash for thermal shock. Fermentation lasts 40 hours at below 25°C with specific yeast, then is sealed with a 5°C wash. Afterwards, the coffee dries for 76 hours at 40°C and is finally stabilised in grainpro bags to preserve quality.