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Rare

Edinson Argote Washed Geisha

Edinson Argote Washed Geisha

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

Omni Roast

vibrant, juicy, tropical and clean, this washed Geisha opens with mangosteen-bright tropicals. cherry and strawberry build through the cup, lifted by florals that linger into a vivid finish. sweet, precise, and highly drinkable - one not to miss and a perfect pairing to Edinson’s natural Geisha. 

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

selective harvest targeting ripe cherry picking only, then floatation to remove greens/over-ripes/dried fruit. whole-cherry oxidation for 16 hours in food-grade drums. dry pulped, followed by 24 hours post-pulp oxidation and a 45 °C wash (thermal shock) that removes around 80% of mucilage. a starter is prepared by macerating pulp (Geisha) and inoculating with a Hybrid Saccharomyces cerevisiae × S. bayanus culture; the parchment then undergoes anaerobic fermentation for ~36 hours below 25 °C. drying continues for around 76 hours at c. 40 °C, then the lot is stabilised in GrainPro before 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.