SPECIAL RELEASE

  • Strawberry Co-Ferment
  • Strawberry Co-Ferment
  • Strawberry Co-Ferment
  • Strawberry Co-Ferment
  • Strawberry Co-Ferment
  • Strawberry Co-Ferment
  • Strawberry Co-Ferment
  • Strawberry Co-Ferment

Strawberry Co-Ferment

  • Strawberry,
  • Chocolate,
  • Caramel

Strawberry Co-Ferment is an experimental lot from Edinson Argote's 18-hectare farm in Oporapa, Huila, southwestern Colombia.

After carefully harvesting, Edinson fermented these cherries for 72 hours alongside ripe strawberries, a technique borrowed from winemaking that allows the strawberry's natural sweetness and acidity to integrate with the coffee during processing.

The result is a delightful "strawberry explosion" in every cup, perfectly balanced with the inherent, complex flavours of the coffee itself.

This is a great example of what happens when traditional expertise meets bold experimentation - a unique expression from a producer willing to explore new possibilities.

Size

Produced By:
  • Edinson Argote
Country:
  • Colombia
Varietal:
  • Caturra
Roast:
  • Medium
Elevation:
  • 1,850 MASL
Process:
  • Advanced Processing

Oporapa, Huila

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.

Sweet and Fruity

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.

Strawberry Co-Ferment

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

Medium Intensity

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.

Brew Guide

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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Strawberry Co-Ferment

PROCESSING

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.

Strawberry Co-Ferment - Flavour Wheel

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