{"product_id":"edinson-argote-orange-bourbon-double-anaerobic-washed-thermal-shock-colombia","title":"EDINSON ARGOTE - ORANGE BOURBON, DOUBLE ANAEROBIC WASHED THERMAL SHOCK - COLOMBIA","description":"\u003cp\u003e\u003cstrong\u003eTAITH\u003cbr\u003e\u003c\/strong\u003eLEWES, ENGLAND\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEDINSON ARGOTE - ORANGE BOURBON, DOUBLE ANAEROBIC WASHED THERMAL SHOCK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eORANGE ZEST\u003cbr\u003eNECTARINE\u003cbr\u003ePEACH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRODUCER:\u003c\/strong\u003e EDINSON ARGOTE\u003cbr\u003e\u003cstrong\u003eORIGIN:\u003c\/strong\u003e COLOMBIA\u003cbr\u003e\u003cstrong\u003ePROCESS: \u003c\/strong\u003eDOUBLE ANAEROBIC WASHED + THERMAL SHOCK\u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e ORANGE BOURBON\u003cbr\u003e\u003cstrong\u003eALTITUDE:\u003c\/strong\u003e 1850MASL\u003cbr\u003e\u003cstrong\u003eROAST LEVEL: \u003c\/strong\u003eVERY LIGHT\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST DATE:\u003c\/strong\u003e MAY 23, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003ePROCESSING\u003c\/em\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1. HARVESTING: THIS IS CARRIED OUT ENSURING A MINIMUM OF 90% RIPE CHERRY. \u003cbr\u003e2. FLOATING: THIS ENSURES THE REMOVAL OF GREEN, OVERRIPE, AND DRY CHERRIES. \u003cbr\u003e3. OXIDATION: THIS IS DONE IN FOOD-GRADE PLASTIC DRUMS FOR 24 HOURS.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e4. PULPING: THE CHERRIES ARE PULPED DRY.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e5. FERMENTATION AFTER PULPING: FOR 36 HOURS IN ORDER TO REMOVE THE MUCILAGE. THE COFFEE IS THEN WASHED AT TEMPERATURES OF 45°C, CREATING A THERMAL SHOCK. \u003cbr\u003e6. FERMENTATION: FOR 72 HOURS AT TEMPERATURES BELOW 25°C WITH SPECIFIC YEAST. \u003cbr\u003e7. FERMENTATION COMPLETION: AFTER 72 HOURS, THE COFFEE IS WASHED AT TEMPERATURES OF 5°C TO SEAL THE FERMENTATION.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e8. DRYING: AFTER THE 72 HOURS OF FERMENTATION, THE COFFEE GOES INTO DRYING, WHICH IS CARRIED OUT MECHANICALLY FOR 48 HOURS AT 38°C.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e9. STABILISATION: THIS IS DONE IN GRAINPRO-TYPE BAGS.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eFARM\u003c\/em\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eQUEBRADITAS IS AN AMBITIOUS PROJECT FOUNDED BY EDISON ARGOTE, HIS GIRLFRIEND ANGELA, AND HER FAMILY, AIMED AT REVITALIZING THEIR FARM, WHICH HAD SEEN SLOW GROWTH. ANGELA BEGAN SHIFTING THE FARM TOWARDS SPECIALTY COFFEE, PLANTING BEAUTIFUL PAPAYO AND BOURBON HYBRIDS THAT PROMISE FANTASTIC FLAVORS. MEANWHILE, EDISON, WORKING AT GRANJA PARAISO 92, HONED HIS SKILLS IN INNOVATIVE METHODS AND YEAST EXPERIMENTS. INSPIRED TO HELP HIS FAMILY IN SAN ADOLFO IMPROVE THEIR RESULTS, HE EVENTUALLY DECIDED TO START HIS OWN PROJECT. AFTER DISCUSSIONS WITH ANGELA AND HER FAMILY, THEY JOINED FORCES—EDISON WOULD LEAD OPERATIONS AND SALES, WHILE ANGELA’S FAMILY CONTRIBUTED LAND, EQUIPMENT, AND AGRONOMIC EXPERTISE. IN LATE 2023, QUEBRADITAS OFFICIALLY LAUNCHED WITH 300KG OF COFFEE READY TO SHARE WITH THE WORLD.\u003c\/span\u003e\u003c\/p\u003e","brand":"TAITH","offers":[{"title":"200g","offer_id":47595073372350,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/78C8B057-BA89-4897-AFFD-7E4346CE63B2.jpg?v=1780290207","url":"https:\/\/hyunah.coffee\/products\/edinson-argote-orange-bourbon-double-anaerobic-washed-thermal-shock-colombia","provider":"HYUNAH Coffee Club","version":"1.0","type":"link"}