Colombia - Oporapa, Huila - Quebraditas - Edinson Argote - SL-28 - Advanced Natural

• Country: Colombia
• Region: Oporapa, Huila
  
• Farm:  Quebraditas
• Producer: Edinson Argote
  
• Varietal: SL - 28
• Process: Advanced Natural - (see below)
• Altitude: 1,700 MASL
• Cupping Notes: Cherry Candy, Red and Black Currant, Raspberry, Dark Chocolate Ganache, Chocoberry
  
• Good For: Pour Over, Auto Drip, Espresso
  

This coffee won 1st place in the 2025 Brewers Cup Championship - Additionally placing 2nd in the 2025 Italian Barista Championship, and 4th place in the 2025 Colombian Barista Championship

SL-28 is a highly regarded varietal known for its exceptional cup quality, and high yield. Individual tree selections made at the Scott Laboratories during the 1935-1939 period were prefixed SL, hence the origin of this varietal and its name. Interestingly, SL-28 was developed in Kenya from a single tree in the Tanganyika variety, and is now grown all over the world, yet still shares very similar tasting profiles to many Kenyan coffees

We get a very juicy profile, and tastes like sweet cherry candy, red and black currant, raspberry, and a very intense dark chocolate ganache, with a candy like acidity that creates an extremely sweet and complex cup. 

This Coffee goes through a Double fermentation process, with an initial fermentation of 72 hours, then it is then dried for twelve days until it reaches 20% humidity, and is rehydrated for 4 days with specific yeast.

Advanced Process: The term “advanced” encompasses either thermal shock or modern fermentation within a controlled environment (Otherwise known as "Yeast inoculation"), where these techniques are then applied by a professional producer. 

In Edinson’s case he works in individual small batches from 80-100 kg of Coffee cherry at a time allowing him to control the yeasts he adds in a more efficient and effective way, making all these flavors very intense, clear, and sweet. 

Quebraditas Coffee Farm is a family project, focused on producing specialty coffees with distinct and replicable sensory profiles thanks to their fermentation processes, including thermal shock and yeast inoculation. Their agronomic approach focuses on soil care (strategic shading, use of organic matter, and maintaining pH through amendments and liming), allowing them to maximize the cup from the very beginning.

https://www.quebraditascoffeefarm.com