Colombia La Quebraditas
La Quebraditas is a family run specialty farm in Oporapa, Huila, Colombia, known for turning precision processing into an art form. This lot comes from the Colombia varietal and is playfully named Peach for its juicy, fruit forward profile. It is processed using the washed method with a twist of thermal shock, which brings out vibrant clarity, bright yellow fruit sweetness, and gentle floral notes. The cup is lively, expressive, and perfectly balanced, offering a modern, playful showcase of Huila terroir.
RM 230
originOporapa, Huila
producerEdinson Argote
farmLa Quebraditas
varietalcolombia peach
processdouble anaerobic washed thermal shock
altitude1600-1850 masl
flavorneroli, roasted peach, apricot, blood orange
espresso
espresso
dose18–19g
yield35–38g
ratio1:2
temp90°C
pressure9 bar
time25–35 sec
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.
This coffee is roasted to an espresso profile. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing balance and body to the cup. Flavours become most expressive around the 2 month mark, and some denser coffees continue to improve with extended rest, deepening in sweetness and texture.
This coffee is roasted to an espresso profile. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing balance and body to the cup. Flavours become most expressive around the 2 month mark, and some denser coffees continue to improve with extended rest, deepening in sweetness and texture.