Strawberry candies, pink fruits, and flowers. It sounds like a great plan for Friday, but in reality, it’s the flavor profile of this wild Colombian coffee from the Krok roastery. This is a coffee that definitely doesn’t try to blend in with the crowd. From the very first sip, it’s clear that this isn’t going to be an unassuming filter coffee for breakfast, but rather a cup that commands attention and gradually reveals several different layers. As it cools, the flavor opens up even more, the sweetness comes to the forefront, and the coffee begins to resemble a juicy fruit lemonade with a delicate floral finish.
Behind this fruity journey are Edinson Argote and Ángela Rojas, who jointly lead the Quebraditas project in Colombia’s Huila region. Here, they grow coffee at an elevation of approximately 1 ,600 to 1, 850 meters, where local conditions contribute to slower cherry ripening and the development of pronounced sweetness. It is here that they work with the Colombia and Castillo varieties, proving that even well-known varieties don’t have to taste predictable. Careful handling of the coffee cherries and thoughtful processing play a key role, allowing their natural sweetness and fruitiness to fully shine through in the final cup. Quebraditas is thus not just another distinctive Colombian coffee. It has its own character, energy, and flavor that you’ll likely remember long after your last sip.
The coffee underwent co-fermentation, during which producers deliberately manage the fermentation process to develop specific flavor notes. The result is a distinctive, playful, and aromatic profile that constantly evolves as you drink it. In a hot cup, floral and fresh fruit notes stand out; as it cools, the strawberry sweetness and candy-like character become more pronounced. That’s why you’ll enjoy it best when you have the time to watch its flavor gradually unfold. Colombia Quebraditas is for anyone who wants more from filtered coffee than just caffeine and a pleasant aroma. It’s also for those who secretly wish their morning coffee tasted a little like candy—but without the sticky fingers.