About this coffee

Edinson Argote is originally a quality control manager of farms. From family to large operations, he has helped in agro and processing in these areas. Former quality manager for Granja Paraiso 92, Argote purchased his own land, La Quebradita, with his partner and started his own project. He has learned from many hands and has been present in experiments that helped him create his own line of coffee.

The Advanced Natural process refers to the usage of beer and wine yeast in a controlled manner. The yeast gives him the ability to control the pH and brix and the microorganism that contribute to the flavors. First, the cherries endure natural fermentation for 72 hours before being spread out to partially dry for 12 days. Once the cherries hit 20% humidity, the cherries are rehydrated for 4 days and introduced to a specific yeast. The yeast and coffee cherries are held in tanks that only hold 80-100 kilos of wet cherry and let's it ferment there. After the cherries are fermented with yeast, they are spread out to dry naturally on raised beds, until optimal moisture content is achieved.

The variety Chiroso's name comes from Urrao Antioquia. Initially, Chiroso was believed to be a natural mutation of Caturra, but with longer-shaped cherries. because of this, many local producers referred to the variety as Caturra Chiroso. Chiroso is a slang word in rural Colombia for something that's slightly elongated. It's not a very common word, but because of the variety's elongated beans, producers gave it that name. Studies found the Chiroso to be genetically linked to Ethiopian landrace varieties. This variety stands out among coffee buyers for its sweet and complex flavor profiles, much like Ethiopian landrace varieties and Geshas. It's florality rivals Geshas, but also has more sweetness and body than Geshas.

The result in the cup is truly remarkable. One of the most luxurious coffees we've ever sourced, this coffee from Argote Edinson blew us away. So much so that we are using it as a competition coffee in the upcoming 2025 USBrC through our competitor. This coffee made up 80% of the blend and placed 2nd in the US! The coffee has intense fruit flavors, reminding us of fruits like cranberry apple and kiwi. It also evokes a lactic sensation that reminds us of strawberry yogurt. The florality comes in the form of jasmine and has a nice lingering cacao finish. We hope you enjoy this coffee, because we certainly are!