Edinson Argote Yeast Macerated Washed Sidra - Colombia

Regular price
339 kr
Regular price
Sale price
339 kr
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Roast Style
Amount of coffee

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.


    Looking to buy larger quantities? Check out our wholesale section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

    Shipping with UPS

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    Shipping with Post Nord

    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

    Edinson Argote Yeast Macerated Washed Sidra - Colombia - Standout Coffee

    Product Details

    Producer: Edinson Argote

    Farm: Quebraditas

    Variety: Sidra

    Altitude: 1850 MASL

    Region: Huila 

    Country: Colombia

    Taste description:

    Jasmin and orange blossom floral aroma. Notes of pineapple juice, strawberry candy, honey melon and a Austrian dry riesling like finish.


    Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness.

    Style: These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.

    Open the jar: When opening the jar, use a steady hand and treat it like a fine bottle of champagne, if you're lucky, you will have the swoooosh and the room will be filled with amazing aromatics.


    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. Oxidation: This is done in food-grade plastic drums for 16 hours.

    4. Pulping: The cherries are pulped dry.

    5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.

    6. Maceration: We macerate Geisha, Sidra, Pink Bourbon pulp as a starter culture to then be inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast.

    7. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.

    8. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.

    9. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.

    10. 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.

    Quebraditas Coffee Farm 

    We are Quebraditas Coffee Farm, a family project focused on producing specialty coffees with differentiated and replicable sensory profiles thanks to our fermentation processes, including thermal shock and yeast inoculation. Additionally, we employ agronomic management focused on soil care (strategic shading, use of organic matter, pH maintenance through amendments and lime) to enhance the cup quality from cultivation.

    We own 2 coffee farms situated between 1600 and 1850 meters above sea level, within the central mountain range. They encompass 18 hectares, with 10 dedicated to traditional varieties like Caturra, Colombia, among others, and we are consolidating one exclusively for varietals, including Eugenioides, Bourbon Pointu, Gesha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, Arará, with a long-term vision of having the entire land dedicated to exotic varietals.

    We offer our farms for visits to learn about cultivation, agronomic management, processing, and the coffee landscape of the municipality, including the opportunity for on-site cupping as we have a laboratory, ensuring transparency for you and your clients.

    We are seeking more than just clients; we aim to build long-term relationships with allies and friends who understand that we operate in a constantly evolving market.

    Our focus is not only on exceptional sensory profiles resulting from our processes but also on terroir and variety to meet the needs of growing markets.