Edinson Argote, of Quebraditas Farms, is quickly becoming a rising star in our industry pushing the boundaries of what we think coffee should taste like. On his farm he is growing a number of rare varieties including one of our favorites, the Ombligon.

Edinson and his team pick a minimum of 90% fully ripe cherries, floating them to remove any unripes. He then allows the cherries to ferment for 48 hours in food grade drums. Next he dries the cherries on raised beds for 12 days until its moisture content reaches 20%. This is where the advanced magic happens. He then rehydrates the coffee cherries with water and specific yeast for 4 days monitoring the temp and PH, making sure the yeast is healthy and active. Lastly, to lock in the flavor he just created, he dries the coffee for 76 hours in mechanical dryers.

This is hands down one of our favorite drops of the year. Don't sleep on this coffee.