Harvesting: The coffee berries are hand-picked, carefully selecting the fruits so that at least 80% of the berries are ripe. Buoyancy sorting: This step helps to remove unripe, overripe and dry berries to ensure high quality. ‎
Processing: The coffee undergoes an initial double fermentation for 72 hours, followed by a drying stage (lasting twelve days) until a moisture level of 20% is reached. ‎
The beans are then subjected to a rehydration process for four days using a special yeast strain. ‎
Drying: After fermentation, the coffee is dried at an average temperature of 40°C to achieve the optimal consistency. ‎
Stabilization: The beans are stored in GrainPro bags to preserve quality and enhance the development of flavor characteristics. ‎
In 2018, Edinson and his girlfriend Luz Angela purchased the farm with the financial support of Angela’s father, who strongly believed in this family project. Edinson has been working in the coffee industry since 2016, with a particular focus on quality. Before fully focusing on his own project, he gained valuable experience working for another company. This gave him a deep understanding of the coffee market and its evolution, and taught him to adapt to changes. Thus was born Quebraditas, a family business focused on the production of specialty coffees. Their unique feature is the creation of distinct and stable sensory profiles thanks to innovative fermentation methods such as thermal shock and yeast inoculation. In addition, the quality of the coffee is laid at the cultivation stage thanks to competent agronomic care: caring for the soil, strategic shading, the use of organic fertilizers and regulating the pH level with special additives and lime. The Quebraditas farm, located in the central mountain range at an altitude of 1,600 to 1,850 meters above sea level, covers a total area of ​​18 hectares. 10 hectares are planted with traditional varieties such as Caturra and Colombia, while the rest of the area is gradually being dedicated exclusively to special varieties (varietals). Among the varieties grown here are Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume and Arará; in the long term, the owners plan to dedicate the entire land to these special varieties. The farm is open to visitors, who can see with their own eyes the processes of cultivation, care of the plantations and production of coffee. Tastings are also held here, and the presence of its own laboratory ensures transparency of the processes for both visitors and customers. ‎
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