Limoncello
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Lemongrass, Chamomile, Raw Honey
Lemongrass Co-Ferment – A Bright, Herbal Spark of Innovation
Crafted at Quebraditas Coffee Farm in Huila, Colombia, this captivating co-ferment is a bold exploration of flavor. Through the precise addition of lemongrass and specialty yeasts, the cup becomes a dazzling mosaic of lemongrass, sweet raw honey and delicate florals. Developed by Edinson Argote—who brings cutting-edge fermentation expertise from Granja Paraíso 92—this lot is a refreshing expression of Colombia’s next generation of experimental producers.
The Story Behind This Lemongrass Co-Ferment – Family, Fermentation & Flavor
Quebraditas Coffee Farm is a family-run revitalization project headed by Edinson Argote and his wife Angela. After years of modest progress, Angela transitioned the farm toward specialty coffee by planting Papayo and Bourbon hybrids. Edinson, meanwhile, was immersed in the world of fermentation at Granja Paraíso 92. Together, they united their passions and knowledge to forge a new direction for their farm—one rooted in innovation, sustainability, and sensory excellence.
This Lemongrass Co-Ferment is a product of their shared vision: clean, layered, and full of life.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Lemongrass Yeast Co-Ferment with Thermal Shock
The Co-Fermentation Process – Fresh, Focused, and Flavor-Driven
This coffee undergoes a unique process designed to enhance clarity and aromatics:
✅ Selective Harvest – Cherries picked at 80%+ ripeness, sorted via floatation.
✅ Oxidation – 24-hour pre-fermentation in food-grade containers.
✅ Dry Depulping – Skin removed without excess water.
✅ Thermal Shock – Exposed to 45°C heat to strip mucilage and prep the bean.
✅ Aerobic Fermentation – 24 hours with lemongrass and yeast under 25°C.
✅ Drying – Mechanically dried for 76 hours at ~40°C, then stabilized in GrainPro.
Flavor Profile – Crisp, Cooling, and Aromatic
☕ Aroma: Lemongrass, raw honey, and floral notes lift the nose.
☕ First Sip: Sweet, and refreshing lemongrass, balanced by honey and floral chamomile.
☕ Body: Light and tea-like with silky acidity.
☕ Finish: Delicate chamile and lemongrass linger with refreshing clarity.
This is an ideal cup for those who crave a bright and botanical coffee with structure and sweetness.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🚜 Process: Lemongrass Yeast Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
Our First Time Offering This Co-Ferment
Whether served as a pour-over, flash brew, or delicate espresso, Lemongrass Co-Ferment offers a refreshingly modern profile—full of nuance, vibrancy, and clean, sweet finish. An excellent choice for those exploring the edge of experimental Colombian terroir.
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Lemongrass, Chamomile, Raw Honey
Lemongrass Co-Ferment – A Bright, Herbal Spark of Innovation
Crafted at Quebraditas Coffee Farm in Huila, Colombia, this captivating co-ferment is a bold exploration of flavor. Through the precise addition of lemongrass and specialty yeasts, the cup becomes a dazzling mosaic of lemongrass, sweet raw honey and delicate florals. Developed by Edinson Argote—who brings cutting-edge fermentation expertise from Granja Paraíso 92—this lot is a refreshing expression of Colombia’s next generation of experimental producers.
The Story Behind This Lemongrass Co-Ferment – Family, Fermentation & Flavor
Quebraditas Coffee Farm is a family-run revitalization project headed by Edinson Argote and his wife Angela. After years of modest progress, Angela transitioned the farm toward specialty coffee by planting Papayo and Bourbon hybrids. Edinson, meanwhile, was immersed in the world of fermentation at Granja Paraíso 92. Together, they united their passions and knowledge to forge a new direction for their farm—one rooted in innovation, sustainability, and sensory excellence.
This Lemongrass Co-Ferment is a product of their shared vision: clean, layered, and full of life.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Lemongrass Yeast Co-Ferment with Thermal Shock
The Co-Fermentation Process – Fresh, Focused, and Flavor-Driven
This coffee undergoes a unique process designed to enhance clarity and aromatics:
✅ Selective Harvest – Cherries picked at 80%+ ripeness, sorted via floatation.
✅ Oxidation – 24-hour pre-fermentation in food-grade containers.
✅ Dry Depulping – Skin removed without excess water.
✅ Thermal Shock – Exposed to 45°C heat to strip mucilage and prep the bean.
✅ Aerobic Fermentation – 24 hours with lemongrass and yeast under 25°C.
✅ Drying – Mechanically dried for 76 hours at ~40°C, then stabilized in GrainPro.
Flavor Profile – Crisp, Cooling, and Aromatic
☕ Aroma: Lemongrass, raw honey, and floral notes lift the nose.
☕ First Sip: Sweet, and refreshing lemongrass, balanced by honey and floral chamomile.
☕ Body: Light and tea-like with silky acidity.
☕ Finish: Delicate chamile and lemongrass linger with refreshing clarity.
This is an ideal cup for those who crave a bright and botanical coffee with structure and sweetness.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🚜 Process: Lemongrass Yeast Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
Our First Time Offering This Co-Ferment
Whether served as a pour-over, flash brew, or delicate espresso, Lemongrass Co-Ferment offers a refreshingly modern profile—full of nuance, vibrancy, and clean, sweet finish. An excellent choice for those exploring the edge of experimental Colombian terroir.
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Lemongrass, Chamomile, Raw Honey
Lemongrass Co-Ferment – A Bright, Herbal Spark of Innovation
Crafted at Quebraditas Coffee Farm in Huila, Colombia, this captivating co-ferment is a bold exploration of flavor. Through the precise addition of lemongrass and specialty yeasts, the cup becomes a dazzling mosaic of lemongrass, sweet raw honey and delicate florals. Developed by Edinson Argote—who brings cutting-edge fermentation expertise from Granja Paraíso 92—this lot is a refreshing expression of Colombia’s next generation of experimental producers.
The Story Behind This Lemongrass Co-Ferment – Family, Fermentation & Flavor
Quebraditas Coffee Farm is a family-run revitalization project headed by Edinson Argote and his wife Angela. After years of modest progress, Angela transitioned the farm toward specialty coffee by planting Papayo and Bourbon hybrids. Edinson, meanwhile, was immersed in the world of fermentation at Granja Paraíso 92. Together, they united their passions and knowledge to forge a new direction for their farm—one rooted in innovation, sustainability, and sensory excellence.
This Lemongrass Co-Ferment is a product of their shared vision: clean, layered, and full of life.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Lemongrass Yeast Co-Ferment with Thermal Shock
The Co-Fermentation Process – Fresh, Focused, and Flavor-Driven
This coffee undergoes a unique process designed to enhance clarity and aromatics:
✅ Selective Harvest – Cherries picked at 80%+ ripeness, sorted via floatation.
✅ Oxidation – 24-hour pre-fermentation in food-grade containers.
✅ Dry Depulping – Skin removed without excess water.
✅ Thermal Shock – Exposed to 45°C heat to strip mucilage and prep the bean.
✅ Aerobic Fermentation – 24 hours with lemongrass and yeast under 25°C.
✅ Drying – Mechanically dried for 76 hours at ~40°C, then stabilized in GrainPro.
Flavor Profile – Crisp, Cooling, and Aromatic
☕ Aroma: Lemongrass, raw honey, and floral notes lift the nose.
☕ First Sip: Sweet, and refreshing lemongrass, balanced by honey and floral chamomile.
☕ Body: Light and tea-like with silky acidity.
☕ Finish: Delicate chamile and lemongrass linger with refreshing clarity.
This is an ideal cup for those who crave a bright and botanical coffee with structure and sweetness.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🚜 Process: Lemongrass Yeast Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
Our First Time Offering This Co-Ferment
Whether served as a pour-over, flash brew, or delicate espresso, Lemongrass Co-Ferment offers a refreshingly modern profile—full of nuance, vibrancy, and clean, sweet finish. An excellent choice for those exploring the edge of experimental Colombian terroir.
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Lemongrass, Chamomile, Raw Honey
Lemongrass Co-Ferment – A Bright, Herbal Spark of Innovation
Crafted at Quebraditas Coffee Farm in Huila, Colombia, this captivating co-ferment is a bold exploration of flavor. Through the precise addition of lemongrass and specialty yeasts, the cup becomes a dazzling mosaic of lemongrass, sweet raw honey and delicate florals. Developed by Edinson Argote—who brings cutting-edge fermentation expertise from Granja Paraíso 92—this lot is a refreshing expression of Colombia’s next generation of experimental producers.
The Story Behind This Lemongrass Co-Ferment – Family, Fermentation & Flavor
Quebraditas Coffee Farm is a family-run revitalization project headed by Edinson Argote and his wife Angela. After years of modest progress, Angela transitioned the farm toward specialty coffee by planting Papayo and Bourbon hybrids. Edinson, meanwhile, was immersed in the world of fermentation at Granja Paraíso 92. Together, they united their passions and knowledge to forge a new direction for their farm—one rooted in innovation, sustainability, and sensory excellence.
This Lemongrass Co-Ferment is a product of their shared vision: clean, layered, and full of life.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Lemongrass Yeast Co-Ferment with Thermal Shock
The Co-Fermentation Process – Fresh, Focused, and Flavor-Driven
This coffee undergoes a unique process designed to enhance clarity and aromatics:
✅ Selective Harvest – Cherries picked at 80%+ ripeness, sorted via floatation.
✅ Oxidation – 24-hour pre-fermentation in food-grade containers.
✅ Dry Depulping – Skin removed without excess water.
✅ Thermal Shock – Exposed to 45°C heat to strip mucilage and prep the bean.
✅ Aerobic Fermentation – 24 hours with lemongrass and yeast under 25°C.
✅ Drying – Mechanically dried for 76 hours at ~40°C, then stabilized in GrainPro.
Flavor Profile – Crisp, Cooling, and Aromatic
☕ Aroma: Lemongrass, raw honey, and floral notes lift the nose.
☕ First Sip: Sweet, and refreshing lemongrass, balanced by honey and floral chamomile.
☕ Body: Light and tea-like with silky acidity.
☕ Finish: Delicate chamile and lemongrass linger with refreshing clarity.
This is an ideal cup for those who crave a bright and botanical coffee with structure and sweetness.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🚜 Process: Lemongrass Yeast Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
Our First Time Offering This Co-Ferment
Whether served as a pour-over, flash brew, or delicate espresso, Lemongrass Co-Ferment offers a refreshingly modern profile—full of nuance, vibrancy, and clean, sweet finish. An excellent choice for those exploring the edge of experimental Colombian terroir.