Finca Quebradita Orange Bourbon Thermal Shock

Apricot Yogurt - Passion Fruit Cheesecake - Blood Orange

To pull out those amazing fruit flavours, the farming team starts with the absolute ripest cherries. They ferment the coffee for 36 hours, then add a unique citrus yeast for another two days. A careful three-day drying process finishes it off, locking in all that vibrant sweetness for your morning cup.

Coffee Processing Method: Anaerobic Yeast Thermal Shock Washed

Finca Quebradita began as a family project built around one goal: to produce exceptional specialty coffee. Their focus is on creating distinct and repeatable flavour profiles through innovative fermentation techniques such as thermal shock and yeast inoculation. Alongside processing, they place strong emphasis on agronomic care, maintaining healthy soils through shading, organic matter, and balanced pH management with natural amendments and lime.

The farm covers 18 hectares across two properties in Colombia’s central mountain range, sitting between 1,600 and 1,850 metres. Ten hectares are planted with classic varieties like Caturra and Colombia, while one farm is dedicated entirely to specialty cultivars such as Eugenoides, Bourbon Pointu, Geisha, Java, Chiroso, Sidra, Wush Wush, Papayo, Pacamara, Sudan Rume, and Arara. The family’s long-term vision is to transition the whole estate toward full varietal production.

The farming team starts with the absolute ripest cherries. They ferment the coffee for 36 hours, then add a unique citrus yeast for another two days. A careful three-day drying process finishes it off, locking in all that vibrant sweetness for your morning cup.