COLOMBIA
Quebraditas Sidra Bourbon TS *GUR COLLAB
- Country:
-
COLOMBIA
- Flavor profile:
- Golden raisins, Red plum, Rose jam, Rum, Peach
- Processing:
- Natural + Termal shock 96hrs
- Sweetness:
- 9/10
- Acidity:
- 7/10
- Bitterness:
- 3/10
- Variety:
- Sidra Bourbon
- Score:
- 90
- Our recipe for V60:
- Roaster's comment:
Roasting
Packaging
How to grind
766,00 ₴
623,00 ₴ when buying any 16+ packs
*GUR COLLAB The “Timur Special Unit” Defense Intelligence of Ukraine is a universal special operations combat unit, known for its operations to liberate Snake Island, regain control of the “Boyko Towers,” de-occupy the Vovchansk Aggregate Plant, conduct raids in Crimea and Enerhodar, and for battles in Bakhmut, Avdiivka, Kupiansk, Pokrovsk, and other locations. Buying this coffee, you make a direct contribution to supporting the “Timur Special Unit” Defense Intelligence of Ukraine.
About coffee
About the farmer and farm
Finca Quebraditas was purchased in 2018 by Edison Argote and Luz Angela.
Before starting the project, Edison worked at a coffee company. This gave him a deep understanding of the specialty market, evolving consumer demand, and the importance of a reproducible flavor profile.
From the outset, Quebraditas focused on micro-lots, controlled fermentation, and innovative protocols.
About 10 hectares are planted with traditional varieties. The farm's strategy is to gradually shift toward rare and exotic cultivars.
Processing: natural + thermal shock, main fermentation 96 hours
The process starts with hand-picking only the ripest cherries, followed by flotation in clean water to remove underripe and defective fruit.
An oxidation phase follows, lasting 72 hours. This activates natural microflora and sets the direction for fermentation ahead.
The coffee is partially dried to 20% moisture to stabilize the process. A 60°C thermal shock follows — a controlled temperature jolt that suppresses unwanted microorganisms and creates ideal conditions for inoculating selected yeasts.
The main fermentation phase then begins and runs for 96 hours. Controlled drying follows for 76 hours at 40°C.