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Competition

Edinson Argote Natural Geisha

Edinson Argote Natural Geisha

Country
  • Colombia
Region Huila
Producer La Quebraditas
Varietal Geisha
Altitude 1600—1850 masl
Harvest 2025
Process Natural

Filter Roast

banana candy cake leads into ripe cherry, framed by floral lift and orange blossom. a layered, expressive and velvety cup with a long finish - one not to be missed.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£24.00
£24.00
Sale Sold Out
incl. VAT
Size

process

ripe cherry is selectively harvested and floated to remove defects, then taken through a natural, double-stage fermentation. the first stage runs about 60 hours in whole cherry. the lot is then partially dried (around 12 days) to around 20% moisture, before being re-hydrated with must and a specific yeast for a second controlled fermentation of roughly 4 days. after fermentation, drying continues for 76 hours at an average 40°c to lock in structure and sweetness, followed by stabilisation in GrainPro ahead of milling.

process

ripe cherry is selectively harvested and floated to remove defects, then taken through a natural, double-stage fermentation. the first stage runs about 60 hours in whole cherry. the lot is then partially dried (around 12 days) to around 20% moisture, before being re-hydrated with must and a specific yeast for a second controlled fermentation of roughly 4 days. after fermentation, drying continues for 76 hours at an average 40°c to lock in structure and sweetness, followed by stabilisation in GrainPro ahead of milling.

producer 

at Quebraditas, the Argote family’s hillside farm, each coffee variety - Geisha, SL28, Ombligón, and others - is kept separate, and each day’s harvest is processed as its own lot.

field work is careful and deliberate; at the wet mill, Edinson favors designed fermentations in the name of innovation and progress - using defined temperatures, selected yeasts, and measured endpoints - followed by protected, even drying. the goal is consistent expression: clean sweetness, clear aromatics, and a finish that holds its line from batch to batch.