MEET THE PRODUCER | Edinson Argote has overcome tremendous odds to become the renowned, passionate coffee producer we know him to be. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age 11 (yes, you read that correctly). For seven years, Edinson found odd jobs to support himself until he could join the army when he turned 18. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo, Colombia. It was there that his interest was piqued and his passion for coffee fully realized. In 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range, in Timaná. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care. Edinson has made it his life's work to produce specialty coffee using unique and replicable sensory profiles, and this latest Gesha lot—processed just for us!—is a testament to his success in that endeavor. TRUST THE PROCESS | Edinson is growing Gesha trees at La Quebradita, but they aren’t ready to be harvested just yet. Instead, the Gesha cherries making up this lot were sourced in Oporapa and processed at Edinson’s facility in Timaná. For this advanced natural process, whole coffee cherries are floated to remove any imperfections before the fermentation double feature begins. First, they undergo standard natural fermentation for 72 hours before being spread out on raised beds for partial drying. After 12 days (or until the cherries reach 20% humidity), they are rehydrated for four days and introduced to a proprietary beer & wine yeast. The new friends are then given plenty of time to mingle and ferment in stainless steel tanks before the coffee is finally returned to the raised beds for complete drying, until optimal moisture content (10–12%) is achieved. TAKE A SIP | On a scale of easy-going to insane… Well, let’s just say this coffee isn’t for the faint of heart. It is, however, for anyone who’s down to clown. Fruit-forward and tropical, this coffee reminds us of cherry popsicles and mango sorbet. The Gesha variety comes through on the nose, with a floral aroma like orange blossom and roses. And Edinson’s careful processing is displayed at the finish, with a chocolatey finish that reminds us of all the chocolate bon bons we devoured around Valentine’s Day. Origin | Timaná, Huila, Colombia Producer | Edinson Argote Process | Advanced Natural Variety | Gesha Elevation | 1700 MASL

MEET THE PRODUCER | Edinson Argote has overcome tremendous odds to become the renowned, passionate coffee producer we know him to be. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age 11 (yes, you read that correctly). For seven years, Edinson found odd jobs to support himself until he could join the army when he turned 18. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo, Colombia. It was there that his interest was piqued and his passion for coffee fully realized. In 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range, in Timaná. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care. Edinson has made it his life's work to produce specialty coffee using unique and replicable sensory profiles, and this latest Gesha lot—processed just for us!—is a testament to his success in that endeavor. TRUST THE PROCESS | Edinson is growing Gesha trees at La Quebradita, but they aren’t ready to be harvested just yet. Instead, the Gesha cherries making up this lot were sourced in Oporapa and processed at Edinson’s facility in Timaná. For this advanced natural process, whole coffee cherries are floated to remove any imperfections before the fermentation double feature begins. First, they undergo standard natural fermentation for 72 hours before being spread out on raised beds for partial drying. After 12 days (or until the cherries reach 20% humidity), they are rehydrated for four days and introduced to a proprietary beer & wine yeast. The new friends are then given plenty of time to mingle and ferment in stainless steel tanks before the coffee is finally returned to the raised beds for complete drying, until optimal moisture content (10–12%) is achieved. TAKE A SIP | On a scale of easy-going to insane… Well, let’s just say this coffee isn’t for the faint of heart. It is, however, for anyone who’s down to clown. Fruit-forward and tropical, this coffee reminds us of cherry popsicles and mango sorbet. The Gesha variety comes through on the nose, with a floral aroma like orange blossom and roses. And Edinson’s careful processing is displayed at the finish, with a chocolatey finish that reminds us of all the chocolate bon bons we devoured around Valentine’s Day. Origin | Timaná, Huila, Colombia Producer | Edinson Argote Process | Advanced Natural Variety | Gesha Elevation | 1700 MASL