Colombia QUEBRADITAS - Art Edition 200g

by Beansmith.s

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17,90 € VAT incl. (0,090 € / 1g)
Only 3 left in stock
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Packaging:

 
Roast Date
26.05.2026 (22 days)
Roastery
Beansmith.s
Coffee Origin
Colombia specialty coffee Colombia
Region
Huila
Variety
SL28
Roast Type
Filter
Process
Anaerobic
Fermentation
No additives
Flavour Profile
Black currant, Violets, Dark Bitter chocolate, Fruit candies
Cupping Score
87/100
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

Are you looking for an extraordinary experience and do you love bold flavors? This Colombian coffee from the Quebraditasfarm, roasted by Beansmith.s, will captivate you instantly. With every sip, blackcurrant comes through clearly, giving way to the playful sweetness of fruit candies. Violets lend a floral elegance, and the entire profile is rounded out by deep dark chocolate. This is also another release in a special edition that uniquely connects the world of specialty coffee with Czech visual art. With this initiative, the brand demonstrates that nature and art can, without words, draw you into the beauty of the present moment. By purchasing this package, you directly support a specific local artist and help showcase their work.

These beans come from the Huila region of Colombia, in the more remote area of Oporapa. The location has escaped the attention of the coffee world due to poor infrastructure, but Edinson and Ángela’s family is actively changing this trend. On 18 hectares at an altitudeof 1,600 meters above sea level, they grow rare varieties alongside traditional crops and help the community. The Kenyan SL28 variety is a true gem here. This type was originally developed in African laboratories and has gained worldwide recognition for its high resistance to drought and ability to bear fruit without intensive care. Thanks to Andean conditions, the bush produces an incredibly complex crop with a distinctive flavor profile.

This coffee underwent an anaerobic natural process with double fermentation. The process begins with a strict selection of the ripest cherries and a water bath to thoroughly remove defects. The material is then transferred to tanks for 72 hours without oxygen exposure. This is followed by an initial 12-day drying period until 20% moisture content is reached. The beans then undergo a specific 4-day rehydration process using specially selected inoculated yeasts. The final phase consists of drying at a stable temperature of 40 °C. The finished product is then allowed to rest for an extended period in special protective bags.

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