Here's a vibrant new coffee from MiCafe Trading, a small importer that brings coffee to the UK from their own farm (El Jaragual) as well as coffees grown by their friends. This is one of the most remarkable we've received from them so far, and everyone in the team tasting loved it: Em thought it tasted like Aperol Spritz, and Will said it was like Chinotto soda. It's sweet and fun with citrusy notes and the slightest pleasant bitterness (think pink grapefruit). A year and a half ago, Edinson Argote and Ángela Rojas joined forces to create the Quebraditas project, which includes two farms – Chorro Alto and Quebraditas. Ángela had left her home to study nursing, but ultimately returned home during the COVID-19 pandemic and decided to stay, leaving her nursing career for a life in coffee. Quebraditas is a family-run project dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to their fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Oporapa is a region that has not yet gained significant recognition in the coffee world, partly due to infrastructure challenges and other factors. Edinson and Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region. Additionally, they purchase coffee cherries from San Adolfo. They have two coffee farms located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidized in food-grade plastic drums for 36 hours and depulped without using water. Fermentation continued for a total of 48 hours with a specific yeast strain/starter made from citrus fruits — these fruits and their juices contain microorganisms that significantly influenced fermentation and the final coffee flavor. After fermentation, the coffee was dried for 76 hours at an average temperature of 40°C. Finally, it was stabilized and prepared for transport in GrainPro-type bags. Elevation: 1650-1800 Meters Above Sea Level Varietal: Orange Bourbon Cup score: 90 Price paid per kg: £20 Process: Natural