QUEBRADITAS – SIDRA, ADVANCED NATURAL – COLOMBIA

SCENERY
LONDON, ENGLAND

QUEBRADITAS – SIDRA, ADVANCED NATURAL

STRAWBERRY CHEESECAKE
PAPAYA
BANANA

PRODUCER: EDINSON ARGOTE
ORIGIN: COLOMBIA
REGION: OPORAPA, HUILA
FARM: QUEBRADITAS
VARIETAL: SIDRA
ALTITUDE: 1600 - 1850 MASL
PROCESS: ADVANCED NATURAL

ROAST DATE: MAY 26, 2026

FROM THE ROASTER

LCF FEATURE RELEASE:

THIS IS PEAK MODERN COLOMBIA - THE HIGHEST LEVEL OF HUMAN INTERVENTION, THIS COFFEE IS FUNKY AF AND NOT AFRAID TO SHOUT ABOUT IT IN THE CUP. WE ENJOY THE CHALLENGE OF ROASTING THEM TO EXPOSE MAXIMUM COMPLEXITY. SELECTED AS ONE OF THE STANDOUTS ON THE TABLE WHEN WE HOSTED EDINSON FOR A CUPPING AND BAR TAKEOVER BACK IN NOVEMBER LAST YEAR, WHEN WE CUPPED SOME OF HIS LATEST SHIPMENT ADVANCED NATURALS, QUITE A FEW OF THEM WERE A LITTLE TOO EXTREME FOR US - BUT THIS HAD A GOOD BALANCE (AS MUCH AS ANY OF THESE STYLE OF LOTS COULD EVER BE SAID TO BE "BALANCED") OF DEFINED FRUIT NOTES AMONGST THE HEAVY PROCESS NOTES.

SIDRA - IS A CULTIVAR THAT WAS LIKELY DEVELOPED ALONGSIDE MEJORADO IN A NESTLE RESEARCH PLOT IN ECUADOR, LOOKING AT IMPROVED YIELDS/CUP QUALITY AND RESILIENCE. SIDRA HAS LONG BEEN PRAISED FOR ITS FLORALITY AND SWEETNESS, BUT CAN OFTEN ALSO DISPLAY QUITE HERBAL AND SAVOURY CHARACTER IN THE CUP. IN THIS CASE, THE PROCESSING IS SO LOUD (WE'RE PICTURING THE MAXELL CASETTE ADVERT AS WE TYPE THIS) THE MORE DELICATE VARIETY CHARACTERISTICS ARE MERE SECONDARY NOTES.

WE’RE TASTING HUGE FUNKY AROMATICS - LACTO-FERMENTED BERRIES, RIPE PAPAYA AND BANANA LEAD THE NOSE. IN THE CUP IT'S SUPER SWEET AND MILDLY LACTIC - REMINDING US OF STRAWBERRY CHEESECAKE, AND THE AROMATICS CARRY THROUGH INTO THE CUP. THE ACIDITY REMINDS US OF THE MORE BOUNDARY-PUSHING STYLE OF NATTY ORANGE WINES, ESPECIALLY THOSE THAT SHOW A LITTLE MORE OXIDATION CHARACTER. AS IT COOLS, WE'RE GETTING BLACKBERRY, BRUISED PLUM AND PASSIONFRUIT YOGHURT. THE DICTIONARY DEFINITION OF PROCESS-FORWARD.

PROCESS

ADVANCED NATURAL (HYDRO / YEAST INOCULATED): RIPE CHERRIES PICKED AND FLOATED, THEN HELD IN SEALED DRUMS FOR A 72-HOUR FERMENTATION IN AN ANOXIC ENVIRONMENT. CHERRIES ARE DRIED FOR 12 DAYS TO 15% MOISTURE CONTENT, THEN RE-HYDRATED WITH HOT WATER. CHERRIES INOCULATED WITH SPECIFIC YEAST AND MOSTO CULTURE FROM PREVIOUS FERMENTATION FOR A 96 HOUR FERMENTATION BELOW 25°C. MECHANICALLY DRIED FOR 76 HOURS AT 40°C, THEN STABILIZED IN GRAINPRO-TYPE BAGS.

HARVEST

CROP 25/26, ARRIVED UK: APRIL 2026. FOURTH HARVEST PURCHASING FROM EDINSON