Colombia. SL28. Natural.

Every bean has a story


A cup from Colombia like no other - think lollipop and bubblegum. This is SL28!

SL 28

SL28 comes from Finca Quebraditas in Colombia. The farm is situated in Santa Rosa village, in the municipality of Oporapa in the Huila region. It spans 18 hectares and of 3,500 trees. The main harvest is November to January, and the altitude is between 1,600 to 1,850 meters above sea level. Oporapa has an equatorial climate. It is usually hot, humid and rainy throughout the year.

Processing

Fermentation
Harvesting: The team carefully handpicks cherries, ensuring a minimum of 80% ripe fruit.

Floating: This step helps remove unripe, overripe, and dried cherries to maintain quality.

Processing: The coffee undergoes an initial double fermentation for 72 hours, followed by a drying phase of twelve days until reaching 20% moisture. The team then rehydrates it for four days using a specific yeast strain.

Drying: After fermentation, the coffee is dried at an average temperature of 40°C to achieve optimal
consistency.

Stabilization: The beans are stored in GrainPro bags to preserve quality and enhance flavor development.

Finally, further fermentation takes place in sealed plastic drums for 24 hours, then the team at the farm uses parabolic drying to achieve 10% humidity.

Finca Quebraditas

In 2018, Edinson and his girlfriend Luz Angela acquired Finca Quebraditas  , with financial support from Angela’s father, who firmly believed in the family project. Edinson dedicated his whole life to the world of coffee, focusing particularly on quality. Before fully diving into his own project, Edinson had gained valuable experience working in another company. This provided him with a deep understanding of the coffee market, its evolution, and the ability to adapt to changes. Thus, Quebraditas was born, a family venture with a clear focus on producing specialty coffees. Their unique proposition lies in creating distinct and replicable sensory profiles through innovative fermentation processes, such as thermal shock and yeast inoculation. Additionally, their agronomic management, highlighting soil care through strategic shading, organic matter use, and maintaining pH with amendments and lime, enhances the coffee’s quality from cultivation.

With the two coffee farms located between 1600 and 1850 meters above sea level in the central mountain range, Quebradita spans a total of 18 hectares. Of these, 10 hectares have traditional varieties like Caturra and Colombia, while they are consolidating one exclusively for varietals. The varieties cultivated include Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará, with a long-term vision of dedicating all the land to varietals.

 

If you are looking for coffees from the amazing Finca Quebraditas, make sure to try our Papayo, another great one from Edinson and Angela Luz.