Divine, amazing, genius coffee from Kmen in České Budějovice! Can we praise it any more? I don’t think it’s even possible. Maybe the only thing left to say is… that you’ll just have to taste it for yourself. Thanks to the thermal shock processing, a carrot cake flavor emerges in the cup, accompanied by fresh passion fruit and sweet lychee. You’ll be just as “shocked” by it as we were.
ButQuebraditas isn’t just about coffee. Edinson and Ángela are working to raise the profile of the entire Oporopa region, which has so far remained outside the mainstream attention of the coffee world. They actively collaborate with local farmers, buying cherries from them, sharing know-how, and supporting the cultivation of higher-quality varieties. At the same time, they’ve started exporting coffee under the names of individual growers to give them the recognition they deserve. Their goal for the future is not only to continue improving the quality and infrastructure of the Chorro Alto farm but also to strengthen the entire community. Quebraditas is thus an example of how a combination of passion, innovation, and collaboration can transform not just a single farm, but an entire region. The Quebraditas project was born from the collaboration of Edinson Argote and Ángela Rojas, who decided to build something of their own in the Huila region. Ángela, originally a nurse, returned home during the pandemic after years in the cities and, together with Edinson, immersed herself fully in the world of coffee. Today, she leads a family project that connects the two farms, Chorro Alto and Quebraditas, while also collaborating with other growers in the region. The farm operates on 18 hectares in the central part of the Huila mountain range. Part of the production consists of traditional varieties such as Caturra and Colombia, while the other part is dedicated to specialty and less common varieties, such as Geisha, Sidra, Bourbon Pointu, and Wush Wush. Their vision for the future is to focus specifically on these exceptional varieties and continue to elevate the quality and character of their coffee.
Processing plays a crucial role in the project. In addition to classic washed coffees, experimental methods are also being developed here—such as fermentation using thermal shock, which is the method used to process this particular coffee. Harvesting is carried out with an emphasis on ensuring that at least 80% of the cherries are fully ripe. Floating removes unripe, overripe, and dry cherries. Oxidation takes place in food-grade plastic barrels for 12 hours. The cherries are then dry-hulled, followed by 48 hours of aerobic fermentation, which is concluded by washing the coffee in water at 45 °C, creating a “thermal shock.” After fermentation, the coffee is mechanically dried for 76 hours at an average temperature of 40 °C.
- Producer:Edinson Argote and Ángela Rojas
- Farm: QuebraditasCoffee Farm