La Quebraditas Bourbon Sidra 'Thermal Shock' Washed

This one reminds us of Lychee, Rose Water, and smooth vanilla body.

When it cools down, it is still really smooth. The rose water comes more forward, but the lychee is still there.

Colombia La Quebradita Bourbon Sidra “Thermal Shock” Washed is an exceptional coffee from Oporapa, Huila, meticulously cultivated by Edinson Argote at La Quebradita Farm. With a dedication to rare varieties and innovative processing, Edinson continues to push the boundaries of specialty coffee.

This lot undergoes a “Thermal Shock” process, where the cherries are oxidized for 24 hours, followed by a precise 50°C hot water shock and a 48-hour fermentation with beer yeast. This meticulous method amplifies the coffee’s clarity and complexity, creating a uniquely expressive profile.

With delicate rose florals, juicy lychee sweetness, and a velvety vanilla body, this coffee delivers a refined and balanced experience. Lightly roasted to highlight its natural vibrancy and clean finish, it’s a testament to the craftsmanship and forward-thinking approach at La Quebradita Farm.

Scoring 90 on the SCA Cupping score this is a standout cup that embodies Colombia’s cutting-edge approach to specialty coffee.