This coffee comes to us from the amazing Edinson Argote. He and his team at Quebraditas Coffee are dedicated to producing outstanding coffees with distinct sensory profiles. This process begins with hand-picking the ripest cherries, which are then taken to the mill where they are washed and sorted for quality and density. The cherries are then depulped and transferred to tanks to ferment with yeast. The seeds ferment for 24 hours and then “thermal shocked” to halt the fermentation. They’re then rinsed and placed in mechanical dryers for 76 hours. The coffee is then stabilized in Grain Pro bags. The result is a coffee that explodes in your mouth with huge flavors reminiscent of peach rings candy and orange Jell-O, and finishes with a sugary sweet agave note.