This Colombian coffee from Concept Coffee Roasters is bold, sweet, and very aromatic. The aroma features mango and subtle floral notes, while the flavor offers juicy ripe peach and fresh orange zest. The finish takes on the character of a natural wine, adding a slightly funky and playful touch to the overall profile. The result is an expressive pour-over with high juiciness, layered fruitiness, and a cupping score of 88.5 points.
Behind this coffee are Edinson Argote and Ángela Rojas and their family project, Quebraditas Coffee Farm, in Huila, Colombia. They founded it together in 2024, bringing together two farms: Chorro Alto and Quebraditas. Coffee trees here grow at an elevation of 1,650 to 1,800 meters above sea level, and this lot consists of the rare Chiroso variety. It originates from the Urrao region in Antioquia, and genetic tests have shown that it is an Ethiopian landrace, not a mutation of Caturra, as was previously assumed. Chiroso is prized for its distinctive aroma, floral notes, and fresh, tea-like character.
The processing of this coffee is just as distinctive as its flavor. Ripe cherries are first sorted using flotation and then undergo natural processing with double fermentation. The first phase lasts 60 hours, after which the coffee is dried for approximately 12 days until its moisture content drops to about 20%. It is then rehydrated for 4 days with coffee pulp containing specific yeasts, followed by a second fermentation. The final drying takes another 76 hours at an average temperature of 40 °C, after which the coffee rests in GrainPro bags. This precisely controlled process enhances the intense aroma, juiciness, and characteristic, slightly wine-like notes.
- Producer: Quebraditas
- Altitude: 1, 650–1,800 m above sea level