This is the third year that we have purchased from Quebraditas. Edinson is part of the new generation of Colombian farmers looking to bolster the existing quality market, in addition to generating new green innovations and techniques to produce complex and high scoring lots.

We tasted so many lots from Edinson this year, but without a doubt, this Typica Mejorado was the absolute standout. It's not often that a coffee completely stops us in our tracks, but this is easily one of the best coffees we've ever received - especially for the given price-point.

We were super lucky to meet up with Edinson, his wife and Johnny in October. It was wonderful to speak to Edinson firsthand, and chat about Quebraditas, the farming practices involved and how much he enjoys what he does. 

EDINSON'S METHODOLOGY

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation, creating a second thermal shock.
8. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags

As an additional point of fun, coffees from Edinson also recently featured at a public tasting at Sale Moon for a Coffee x Music Pairing event. 

The audience decided that his coffee paired best with "Da Funk" by "Daft Punk".