Deepcuts August: Coco Loco
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Sweet Coconut, Vanilla, Tropical Fruits
Coco Loco – Creamy, Tropical, and Wildly Refreshing
Straight from the lush hills of Oporapa comes a co-ferment that’s completely, joyfully out of pocket.
Coco Loco is a coconut co-ferment developed by Edinson Argote at Quebraditas Coffee Farm—a sweet, island-tinged flavor bomb with notes of creamy coconut, vanilla gelato, and sun-soaked tropical fruit. It’s a summer daydream in a cup, brewed to transport you straight to paradise.
The Story Behind Coco Loco
At Quebraditas Coffee Farm, Edinson Argote and his partner Angela are redefining Colombian coffee with flavor-forward experimentation rooted in tradition. This new coconut co-ferment follows their signature process of selective harvesting, precision thermal shock, and intentional fruit fermentation.
By infusing fresh coconut and vanilla into the fermentation, Edinson unlocks new dimensions of sweetness and texture—turning clean Colombian Caturra into a lush, velvety island brew.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Coconut Fruit Co-Ferment with Thermal Shock
The Co-Fermentation Process – Creamy & Controlled Tropical Flavor
Every step of Coco Loco’s development is about balance and sweetness
✅ Selective Harvest – Ripe red cherries picked at peak maturity, sorted by flotation
✅ 24-Hour Oxidation – A rest phase to develop aromatic precursors
✅ Dry Depulping – Mucilage preserved with minimal water
✅ Thermal Shock – 45°C wash to strip excess sugars and enhance fermentation control
✅ Coconut Co-Ferment – Aerobic fermentation for 24 hours with coconut meat, vanilla, and specialty yeast under 25°C
✅ Mechanical Drying – 76-hour drying cycle at ~40°C before stabilization in GrainPro
Flavor Profile – A Coconut Cream Dream
☕ Aroma: Toasted coconut, vanilla bean, and floral top notes
☕ First Sip: Creamy coconut candy with bursts of tropical fruit and gentle acidity
☕ Body: Smooth and silky with a milk-like texture
☕ Finish: Long, clean, and vanilla-sweet—like sipping coconut horchata at golden hour
This coffee is a sensory getaway: bright, clean, and undeniably lush.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🥥 Process: Coconut Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
For Coconut Lovers, Island Dreamers & Flavor Seekers
Coco Loco is a full-body tropical vibe—perfect over ice as a flash brew, or served hot for a creamy, smooth cup. It’s unlike anything else on the menu and offers a playful twist on co-fermentation that’s rich, refreshing, and just a little bit crazy.
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Sweet Coconut, Vanilla, Tropical Fruits
Coco Loco – Creamy, Tropical, and Wildly Refreshing
Straight from the lush hills of Oporapa comes a co-ferment that’s completely, joyfully out of pocket.
Coco Loco is a coconut co-ferment developed by Edinson Argote at Quebraditas Coffee Farm—a sweet, island-tinged flavor bomb with notes of creamy coconut, vanilla gelato, and sun-soaked tropical fruit. It’s a summer daydream in a cup, brewed to transport you straight to paradise.
The Story Behind Coco Loco
At Quebraditas Coffee Farm, Edinson Argote and his partner Angela are redefining Colombian coffee with flavor-forward experimentation rooted in tradition. This new coconut co-ferment follows their signature process of selective harvesting, precision thermal shock, and intentional fruit fermentation.
By infusing fresh coconut and vanilla into the fermentation, Edinson unlocks new dimensions of sweetness and texture—turning clean Colombian Caturra into a lush, velvety island brew.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Coconut Fruit Co-Ferment with Thermal Shock
The Co-Fermentation Process – Creamy & Controlled Tropical Flavor
Every step of Coco Loco’s development is about balance and sweetness
✅ Selective Harvest – Ripe red cherries picked at peak maturity, sorted by flotation
✅ 24-Hour Oxidation – A rest phase to develop aromatic precursors
✅ Dry Depulping – Mucilage preserved with minimal water
✅ Thermal Shock – 45°C wash to strip excess sugars and enhance fermentation control
✅ Coconut Co-Ferment – Aerobic fermentation for 24 hours with coconut meat, vanilla, and specialty yeast under 25°C
✅ Mechanical Drying – 76-hour drying cycle at ~40°C before stabilization in GrainPro
Flavor Profile – A Coconut Cream Dream
☕ Aroma: Toasted coconut, vanilla bean, and floral top notes
☕ First Sip: Creamy coconut candy with bursts of tropical fruit and gentle acidity
☕ Body: Smooth and silky with a milk-like texture
☕ Finish: Long, clean, and vanilla-sweet—like sipping coconut horchata at golden hour
This coffee is a sensory getaway: bright, clean, and undeniably lush.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🥥 Process: Coconut Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
For Coconut Lovers, Island Dreamers & Flavor Seekers
Coco Loco is a full-body tropical vibe—perfect over ice as a flash brew, or served hot for a creamy, smooth cup. It’s unlike anything else on the menu and offers a playful twist on co-fermentation that’s rich, refreshing, and just a little bit crazy.
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Sweet Coconut, Vanilla, Tropical Fruits
Coco Loco – Creamy, Tropical, and Wildly Refreshing
Straight from the lush hills of Oporapa comes a co-ferment that’s completely, joyfully out of pocket.
Coco Loco is a coconut co-ferment developed by Edinson Argote at Quebraditas Coffee Farm—a sweet, island-tinged flavor bomb with notes of creamy coconut, vanilla gelato, and sun-soaked tropical fruit. It’s a summer daydream in a cup, brewed to transport you straight to paradise.
The Story Behind Coco Loco
At Quebraditas Coffee Farm, Edinson Argote and his partner Angela are redefining Colombian coffee with flavor-forward experimentation rooted in tradition. This new coconut co-ferment follows their signature process of selective harvesting, precision thermal shock, and intentional fruit fermentation.
By infusing fresh coconut and vanilla into the fermentation, Edinson unlocks new dimensions of sweetness and texture—turning clean Colombian Caturra into a lush, velvety island brew.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Coconut Fruit Co-Ferment with Thermal Shock
The Co-Fermentation Process – Creamy & Controlled Tropical Flavor
Every step of Coco Loco’s development is about balance and sweetness
✅ Selective Harvest – Ripe red cherries picked at peak maturity, sorted by flotation
✅ 24-Hour Oxidation – A rest phase to develop aromatic precursors
✅ Dry Depulping – Mucilage preserved with minimal water
✅ Thermal Shock – 45°C wash to strip excess sugars and enhance fermentation control
✅ Coconut Co-Ferment – Aerobic fermentation for 24 hours with coconut meat, vanilla, and specialty yeast under 25°C
✅ Mechanical Drying – 76-hour drying cycle at ~40°C before stabilization in GrainPro
Flavor Profile – A Coconut Cream Dream
☕ Aroma: Toasted coconut, vanilla bean, and floral top notes
☕ First Sip: Creamy coconut candy with bursts of tropical fruit and gentle acidity
☕ Body: Smooth and silky with a milk-like texture
☕ Finish: Long, clean, and vanilla-sweet—like sipping coconut horchata at golden hour
This coffee is a sensory getaway: bright, clean, and undeniably lush.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🥥 Process: Coconut Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
For Coconut Lovers, Island Dreamers & Flavor Seekers
Coco Loco is a full-body tropical vibe—perfect over ice as a flash brew, or served hot for a creamy, smooth cup. It’s unlike anything else on the menu and offers a playful twist on co-fermentation that’s rich, refreshing, and just a little bit crazy.
ROAST: Light
ORIGIN: Oporapa, Huila, Colombia
NOTES: Sweet Coconut, Vanilla, Tropical Fruits
Coco Loco – Creamy, Tropical, and Wildly Refreshing
Straight from the lush hills of Oporapa comes a co-ferment that’s completely, joyfully out of pocket.
Coco Loco is a coconut co-ferment developed by Edinson Argote at Quebraditas Coffee Farm—a sweet, island-tinged flavor bomb with notes of creamy coconut, vanilla gelato, and sun-soaked tropical fruit. It’s a summer daydream in a cup, brewed to transport you straight to paradise.
The Story Behind Coco Loco
At Quebraditas Coffee Farm, Edinson Argote and his partner Angela are redefining Colombian coffee with flavor-forward experimentation rooted in tradition. This new coconut co-ferment follows their signature process of selective harvesting, precision thermal shock, and intentional fruit fermentation.
By infusing fresh coconut and vanilla into the fermentation, Edinson unlocks new dimensions of sweetness and texture—turning clean Colombian Caturra into a lush, velvety island brew.
✅ Producer: Edinson Argote
✅ Farm: Quebraditas Coffee Farm, Huila, Colombia
✅ Variety: Caturra
✅ Elevation: 1610–1850 masl
✅ Process: Coconut Fruit Co-Ferment with Thermal Shock
The Co-Fermentation Process – Creamy & Controlled Tropical Flavor
Every step of Coco Loco’s development is about balance and sweetness
✅ Selective Harvest – Ripe red cherries picked at peak maturity, sorted by flotation
✅ 24-Hour Oxidation – A rest phase to develop aromatic precursors
✅ Dry Depulping – Mucilage preserved with minimal water
✅ Thermal Shock – 45°C wash to strip excess sugars and enhance fermentation control
✅ Coconut Co-Ferment – Aerobic fermentation for 24 hours with coconut meat, vanilla, and specialty yeast under 25°C
✅ Mechanical Drying – 76-hour drying cycle at ~40°C before stabilization in GrainPro
Flavor Profile – A Coconut Cream Dream
☕ Aroma: Toasted coconut, vanilla bean, and floral top notes
☕ First Sip: Creamy coconut candy with bursts of tropical fruit and gentle acidity
☕ Body: Smooth and silky with a milk-like texture
☕ Finish: Long, clean, and vanilla-sweet—like sipping coconut horchata at golden hour
This coffee is a sensory getaway: bright, clean, and undeniably lush.
Origin & Process
📍 Region: Oporapa, Huila, Colombia
🌱 Variety: Caturra
🥥 Process: Coconut Co-Ferment / Thermal Shock
🏔 Elevation: 1610–1850 masl
For Coconut Lovers, Island Dreamers & Flavor Seekers
Coco Loco is a full-body tropical vibe—perfect over ice as a flash brew, or served hot for a creamy, smooth cup. It’s unlike anything else on the menu and offers a playful twist on co-fermentation that’s rich, refreshing, and just a little bit crazy.