Description
About
In the heart of Oporapa, Huila, a municipality located in Colombia’s most coffee-rich region, Quebraditas Coffee Farm was born — a family project with deep roots in Colombian coffee culture. They grew up handpicking cherries, perfecting processes, and learning that excellence is cultivated from the soil. Their specialty is producing microlots with distinctive and replicable sensory profiles, thanks to techniques such as controlled fermentation, thermal shock, and selected yeast inoculation. In addition, they care for the ecosystem through strategic shade, organic management, and soil conservation — ensuring both quality and sustainability.
Processing
Step 1 – Selective Hand Harvesting
Harvesting is carried out ensuring a minimum of 80% ripe cherries. This guarantees the removal of green, overripe, and dry cherries.
Step 2 – Floating
The floating process removes low-density cherries and impurities.
Step 3 – Oxidative Fermentation
After oxidative fermentation has been applied for 24 hours, yeast and tropical fruit: passion fruit, coconut and lemon peel are added to the coffee containers and are submerged together for further 72 hours.
Step 4 – Drying
After the second stage of fermentation, the coffee is moved to the drying phase, which is slowly conducted for approximately 76 hours at an average temperature of 40°C.
Step 5 — Stabilization
Stabilization is carried out using GrainPro bags.
