MEET THE PRODUCER | It almost feels reductive to call Edinson Argote a "passionate young coffee producer," given the amount of barriers he's overcome to earn that descriptor. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age eleven (yes, you read that correctly). For seven years, Edinson found odd jobs to support himself until he could join the army when he turned eighteen. 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. It was there that his interest was piqued, and his passion 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 differentiated and replicable sensory profiles, and this latest Sidra lot is a testament to his success in that endeavor. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries underwent two rounds of fermentation. First, they endured natural fermentation for 72 hours before being spread out to partially dry for twelve days. Once 20% humidity was achieved, the coffee beans were rehydrated for four days and introduced to a specific yeast. The coffee was once again spread out to dry as a natural, until optimal moisture content was achieved. TAKE A SIP | There's no bones about it: this coffee is not for the faint of heart. It's fermentation-forward to be sure, but still lovely to those whose palettes aren't afraid of a little special processing. The primary notes each have an intensity about them: the stone fruit isn't just cherry; it's a cocktail cherry. The berry notes don't just taste like raspberries; they remind us of raspberry jam. And the chocolate we taste isn't like a Hershey's bar; it's more reminiscent of chocolate ganache. If you're a fellow grocery store chocolate bar connoisseur like ourselves, you might be reminded of the Chocolove Dark Chocolate with Raspberries bar as you smell and sip this coffee - we certainly were! ___________________________________________________________________________ Origin | Timaná, Huila, Colombia Producer | Edinson Argote Farm | La Quebraditas Process | Thermal Shock Natural Variety | Sidra Elevation | 1850 masl

MEET THE PRODUCER | It almost feels reductive to call Edinson Argote a "passionate young coffee producer," given the amount of barriers he's overcome to earn that descriptor. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age eleven (yes, you read that correctly). For seven years, Edinson found odd jobs to support himself until he could join the army when he turned eighteen. 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. It was there that his interest was piqued, and his passion 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 differentiated and replicable sensory profiles, and this latest Sidra lot is a testament to his success in that endeavor. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries underwent two rounds of fermentation. First, they endured natural fermentation for 72 hours before being spread out to partially dry for twelve days. Once 20% humidity was achieved, the coffee beans were rehydrated for four days and introduced to a specific yeast. The coffee was once again spread out to dry as a natural, until optimal moisture content was achieved. TAKE A SIP | There's no bones about it: this coffee is not for the faint of heart. It's fermentation-forward to be sure, but still lovely to those whose palettes aren't afraid of a little special processing. The primary notes each have an intensity about them: the stone fruit isn't just cherry; it's a cocktail cherry. The berry notes don't just taste like raspberries; they remind us of raspberry jam. And the chocolate we taste isn't like a Hershey's bar; it's more reminiscent of chocolate ganache. If you're a fellow grocery store chocolate bar connoisseur like ourselves, you might be reminded of the Chocolove Dark Chocolate with Raspberries bar as you smell and sip this coffee - we certainly were! ___________________________________________________________________________ Origin | Timaná, Huila, Colombia Producer | Edinson Argote Farm | La Quebraditas Process | Thermal Shock Natural Variety | Sidra Elevation | 1850 masl