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TYPICA AMARILLO Colombia — La Quebraditas

€12.9€11.8 – €96.4€88.4 inc. VATex. VAT

TYPICA AMARILLO — Colombia
by Edinson Argote

Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service.
His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.
Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.
Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.

You’ll receive an order confirmation right after checkout. Once your item ships, we’ll send you tracking info by email so you can follow the delivery.

We roast and ship multiple times a week, but we don’t promise next-day shipping or unrealistic turnaround times. We do our best to get your order out asap though!

Many of our items are made or selected in small batches. Once they’re gone, they may not restock—if you’ve got your eye on something, don’t wait too long.

All sales are considered final unless the item arrives damaged or incorrect. If something’s off, get in touch and we’ll make it right.
If you have any questions about the product, your order, or how to get the best out of it, our team is always happy to help. Just reach out.

Quebraditas Coffee Farm

We are Quebraditas Coffee Farm, a family project focused on producing specialty coffees with differentiated and replicable sensory profiles thanks to our fermentation processes, including thermal shock and yeast inoculation. Additionally, we employ agronomic management focused on soil care (strategic shading, use of organic matter, pH maintenance through amendments and lime) to enhance the cup quality from cultivation.
We own 2 coffee farms situated between 1600 and 1850 meters above sea level, within the central mountain range. They encompass 18 hectares, with 10 dedicated to traditional varieties like Caturra, Colombia, among others, and we are consolidating one exclusively for varietals, including Eugenioides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, Arará, with a long-term vision of having the entire land dedicated to exotic varietals.
We offer our farms for visits to learn about cultivation, agronomic management, processing, and the coffee landscape of the municipality, including the opportunity for on-site cupping as we have a laboratory, ensuring transparency for you and your clients.
We are seeking more than just clients; we aim to build long-term relationships with allies and friends who understand that we operate in a constantly evolving market. Our focus is not only on exceptional sensory profiles resulting from our processes but also on terroir and variety to meet the needs of growing markets.

PROCESS

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Fermentation: This is done in food-grade plastic drums for 72 hours.

4. Drying: After the 72 hours of cherry submerged fermentation, the coffee goes into the drying phase reducing the water content to 15%.

5. Re-hydration: The coffee is re-hydrated with hot water.

6. Fermentation: For 144 hours at temperatures below 25°C with specific yeast.

We macerate Gesha, Sidra, Pink Bourbon pulp as a starter culture to then be inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast.

7. Drying: After the 144 hours of fermentation, the coffee goes into drying, which is carried out for 72 hours (40°C for the initial 12 hours and 35°C for the next 60 hours).

8. Stabilisation: This is done in grainpro-type bags.

 

ABOUT THE COFFEE

Details

Origin

Huila, Colombia

Farmer

Edinson Argote

Variety

 Typica Amarillo

Processing

 Natural Anaerobic Yeast Innoculated Most Cofermented

Altitude

 1700 MASL

Profile

 Peach + Dark Chocolate + Tropical

FORM vs FUNCTION vs LESS WASTE

We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.

When ordering coffee, you can choose from three packaging types:

A.M.O.C. JAR

Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.

REFILL

A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.

KILO BAG

For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.

You’ll find more on our packaging choices and sustainability approach on the about page.

ESPRESSO VS FILTER ROAST

Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.

Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.

Choose based on your taste and brew method, but know we stand behind both.

ROAST DATE

All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.

You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.

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TYPICA AMARILLO Colombia — La Quebraditas
TYPICA AMARILLO Colombia — La Quebraditas
€12.9€11.8 – €96.4€88.4 inc. VATex. VAT Select options