La Quebradita Typica Mejorado

Huila • Typica Mejorado • 1600–1850 masl

Thermal Shock • Controlled Fermentation • Washed

Raspberry • White Peach • Rose-like Florals

High in the mountains of Huila, where cool temperatures encourage slow cherry maturation, lies Finca Las Quebraditas , a family farm led by Edison Argote and Luz Angela Rojas.

The family combines traditional farming with a distinctly experimental approach to specialty coffee. This lot is Typica Mejorado , an intriguing variety with genetic links to Bourbon and Ethiopian landrace coffees, cultivated at elevations reaching 1850 metres.

After harvesting, the cherries are carefully depulped and undergo a controlled fermentation. What makes this lot particularly interesting is the use of thermal shock processing — a precisely controlled temperature treatment applied during fermentation to help shape and intensify the coffee's aromatic character.

The result is an exceptionally expressive Colombian cup. Juicy raspberry and white peach lead the way, followed by delicate rose-like florals and a sweet, lingering finish.

It's a coffee that showcases the creativity happening at the farm level in Colombia — rooted in tradition, but willing to experiment.