Accueil Ursa Major - Edinson Argote washed thermal shock
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Ursa Major - Edinson Argote washed thermal shock

Ursa Major - Edinson Argote washed thermal shock

€21,00
€21,00
€140,00 kg
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The famous SL28 variety from Kenya, in a Colombian version. And thermal shock.

Weight
Style
Grinding

Ursa Major

In other words, the Great Bear in Latin. A constellation of stars that can be easily spotted by looking up on a cloudless night.

                                                                                          

  • Country : Colombia
  • Region Huila
  • Farm / car wash Quebraditas
  • Producer : Edinson Argote

                                                                                          

                                                                                          

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 92°C
  • Grind: coarse
  • Number of payments: 3
  • Flow time: < 2 min 30 sec

Advice :Allow 3 to 4 weeks for degassing after roasting before using this filter coffee. The peak aroma is estimated to occur 1 month after roasting.

Nm - Terroir

Colombian coffee is first and foremost amountain coffeeIt grows on the flanks of theAndes mountain rangein an equatorial climate tempered by altitude. The alternation of sun, regular rain, and cool nights slows the ripening of the cherries, which allows for ahigh aromatic concentrationThe soils are often volcanic or alluvial, rich in minerals, and the farms are mostly small, which reinforces the link between coffee, soil and microclimate.

The terroir ofHuilais particularly pronounced. Located in southern Colombia, it benefits from the dual influence of the Andes and the Amazon, with volcanic soilsyoung and very fertileoriginating from the Nevado del Huila massif. The high altitudes, steep slopes, and day/night temperature variations indicate aslow and even maturationThe result: highly expressive coffees from the ground up, with a clear acidity, great aromatic clarity and a sensation of mineral freshness.

The farmQuebraditasis located approximately1,850 meters altitudewhere an ideal microclimate, fertile soil and precision farming come together.

Nm - Producer

This is the work ofEdinson ArgoteA young coffee farmer who gained valuable experience and benefited from quality mentorship while working on some of the most innovative coffee farms in the Cauca region. He eventually became responsible for quality control and processing at one of them. Grateful for the knowledge and experience he acquired, he was nevertheless driven by the personal ambition to createhis own coffee plantation.

Today, at the coffee farmQuebraditasIn a business he runs with his family, he cultivates exotic coffee varieties such as Geisha, Bourbon Sidra, Ombligon, SL28, Eugenoides, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive to improve, Edinson's journey is a testament to hiscommitment to quality and innovationin coffee production.

Nf - Varieties


ThereSL28is an iconic variety, selected in Kenya for itsdrought resistanceand its ability to adapt to high altitudes.

She is best known for hervery expressive aromatic profilewith a lively and structured acidity, often described as juicy. In the cup, it developsnotes of black and red fruits(blackcurrant, redcurrant), sometimes citrus and brown sugar, with a long finish. Demanding to grow and not very productive, SL28 is sought after for itsaromatic purityand its ability to subtly translate the terroir.

Nm - Treatment process

When we talk aboutcoffee processing methodThis brings us to post-production: after the coffee cherries have been picked, the cooperative has a choice: leave the cherry pulp or remove it before drying.

Over this coffee, thewashed processimplies that the cherries were pulped before fermentation.

Then, the cherries undergo afirst fermentationfor 16 hours to remove the mucilage. The coffee is then washed at a temperature of 50°C, which produces the famousthermal shock.

Next, asecond fermentationThe process takes place over 72 hours at a temperature below 25°C with a specific yeast. The coffee is then washed at a temperature of 5°C to stop the fermentation.

Finally, the coffee ismechanically driedfor 76 hours at 38°C.