SPECIAL RELEASE
Quebraditas Coffee Farm is an 18-hectare farm nestled in the landscapes of Oporapa, Huila, in western Colombia. Edinson, Angela, and their family grow a range of varietals on the farm and every cup is a shining example of their dedication to exceptional coffee.
Expect an intense strawberry sweetness that hits immediately, delivering jammy, fruit-forward notes reminiscent of fresh berry compote. The strawberry character is prominent but never overwhelming, allowing the coffee's inherent qualities to shine through as the cup develops.
Only the ripest cherries are selected and undergo dry pulping before an initial 24-hour fermentation. The magic happens during co-fermentation: for 72 hours at controlled temperatures below 25°C, the coffee ferments alongside ripe strawberries and specific yeasts, allowing the fruit's natural compounds to integrate with the beans before mechanical drying at 38°C.
Medium intensity with bright strawberry sweetness complemented by deep chocolate and caramel. The co-fermentation process delivers exceptional fruity notes while preserving the coffee's inherent flavour.
STRAWBERRY CO-FERMENT
Equipment: V60
Grind Size: Medium-Fine
Ratio: 30g in 500ml (60g / Litre)
Brew Time: 2:30 - 3:00
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Harvesting: Only ripe cherries (at least 90%) are harvested.
Floating: This step removes under-ripe, overripe, and dry cherries.
Oxidation: Cherries are oxidised for 12 hours in food-grade plastic drums.
Dry Pulping: The cherries are pulped without adding water.
Mucilage Removal: After pulping, the coffee ferments for 24 hours in open tanks to remove the mucilage.
Co-Fermentation: For 72 hours, the coffee ferments at temperatures below 25°C with a mix of ripe strawberry and specific yeast.
Washing: After 72 hours of fermentation, the coffee is washed.
Mechanical Drying: Following fermentation, the coffee is mechanically dried for 42 hours at 38°C.
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