Quebraditas is an ambitious project founded by Edison Argote, his girlfriend Angela, and her family, aimed at revitalizing their farm, which had seen slow growth. Angela began shifting the farm towards specialty coffee, planting beautiful Papayo and Bourbon hybrids that promise fantastic flavors. Meanwhile, Edison, working at Granja Paraiso 92, honed his skills in innovative methods and yeast experiments. Inspired to help his family in San Adolfo improve their results, he eventually decided to start his own project. After discussions with Angela and her family, they joined forces—Edison would lead operations and sales, while Angela’s family contributed land, equipment, and agronomic expertise. In late 2023, Quebraditas officially launched with 300kg of coffee ready to share with the world. The process begins with harvesting, ensuring that at least 90% of the cherries are ripe. Following this, floating is carried out to remove any green, overripe, or dry cherries. The cherries then undergo oxidation in food-grade plastic drums for 72 hours. After oxidation, the coffee enters the drying phase, reducing the water content to 15%. The coffee is then re-hydrated with hot water before undergoing fermentation for 248 hours at temperatures below 25°C with specific yeast. Once fermentation is complete, the coffee enters another drying phase for 72 hours, with the temperature set at 40°C for the first 12 hours and 35°C for the remaining 60 hours. Finally, the coffee is stabilized in grainpro-type bags.