Sidra Wave – Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
People
In 2024, Edinson Argote and Ángela Rojas joined forces to create the Quebraditas project, which includes two farms – Chorro Alto and Quebraditas. Ángela, originally a nurse, and Edinson, who worked in the Cauca region, met and decided to collaborate. Edinson is from San Adolfo, while Ángela is from Oporapa. At the age of 16, Ángela left her home to study nursing in Neiva, where she lived for seven years. She later spent four years in Bogotá but returned home during the COVID-19 pandemic and decided to stay. She left her nursing career and began working in coffee. We are Quebraditas Coffee Farm, a family-run project dedicated to producing premium coffee with differentiated and reproducible sensory profiles thanks to our fermentation processes including thermal shock and yeast inoculation. In addition, we also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows us to increase the potential of each crop.
Process
1. Harvesting: Making sure that at least 80% of the picked cherries are fully ripe.
2. Floating: This step guarantees the removal of unripe, overripe, and dried cherries.
3. Processing: NATURAL – Double fermentation. The initial fermentation lasts 72 hours, then the coffee is dried for approximately twelve days until it reaches 20% moisture. It is then rehydrated with “mosto” for 4 days with specific yeast.
4. Drying: After the second fermentation, the coffee is dried for 76 hours at an average temperature of 40°C.
5. Stabilization: The coffee is stabilized in GrainPro-type bags.
About this coffee
Cupping score: 88.50
Farm:Quebraditas Coffee Farm
Producer: Edison Argote & Ángela Rojas
Region: Huila
Altitude: 1650 - 1800 MASL
Variety: Sidra
Processing: double fermentation natural
About variety
Sidra is a rare, elite coffee variety developed in Ecuador that pairs floral, Geisha-like elegance with vibrant stone fruit and citrus acidity. Originally believed to be a Bourbon-Typica cross, genetic testing points closer to an Ethiopian landrace lineage. It yields exceptional cup scores at high altitudes, though it remains labor-intensive and susceptible to coffee leaf rust.
Natural
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.
