FINCA Quebraditas

Oporapa, Huila, Colombia

We roast the fresh harvest of this sensational coffee from the Finca Quebraditas in Colombia for you - also as Seasonal Espresso. The 100% Arabica Pink Bourbon Microlot was processed as an Thermal Shock Washed on the family-run farm. Edinson Argote and Angela Rojas' farm, which is only 18 hectares in size, is located at an altitude of up to 1850 meters. More precisely, Edinson and Angela's farm is located in the renowned specialty coffee growing region of Huila in southwest Colombia near Cali. It is located in a high-altitude cloud forest zone in the high Andes, characterized by a humid microclimate. The soil consists of volcanic clay, rich in organic matter and well drained. This creates optimal growing conditions for the sensitive coffee plants. The terroir, the rare variety and the sophisticated process definitely produce a very special coffee that immediately enchanted us.

Variety & Process

100% Arabica
Pink Bourbon

Pink Bourbon is a rare and exceptional variety of the Arabica plant – created from a natural mutation of the classic Bourbon. Instead of the usual red or yellow cherries, this variety surprises with its delicate pink skin – hence the name Pink.

But this coffee is not only a visual highlight: thanks to the innovative Thermal Shock Washed process, the beans develop a particularly clear and lively aroma profile. The rapid temperature change during fermentation intensifies the fruity acidity, ensures a lively, complex body, and brings out the fine nuances particularly clearly.

Mango
×
Water Melon
×
Grapefruit

Description

Brew Guide

El Tropical – Pink Bourbon Espresso

We are delighted with our first release from the Quebraditas Farm in the renowned Huila region of Colombia: El Tropical. The Thermal Shock Washed Arabica coffee delights with fruity and tangy notes: fruity mango, tangy watermelon and delicious grapefruit.

This espresso is a real firework of flavors that combines the best aromas from the Finca Quebraditas in Colombia. Edinson Ardote is devoted to the pink bourbon beans, which delight even experienced coffee lovers with their special character.

El Tropical – a very special espresso, a highlight in our current range.

Process

Process	Thermal Shock Washed
Variety	Pink Bourbon

Tasting Notes

Espresso

Mango, watermelon and grapefruit

Taste Balance

Sweetness	Medium
Body	Medium-High
Texture	Silky
Aftertaste	Long

Aroma

Mango, Green Apple, Grapefruit, Melon

Freezing Date

21-36 days after roasting date

The Wizard & The Process

Edinson works like a biochemist with his own fermentation laboratory unit. After years on top farms in Cauca, he returned to Huila to set up his own line. With Angela’s expertise in agronomy, he ensures consistent quality and full traceability. Her coffees are unique and reproducible, and each batch is precisely documented.

The processing begins with selective harvesting: only ripe, pink-red cherries are picked by hand to maximize sweetness and fruitiness. The cherries then ferment in airtight tanks without oxygen for one to two days, which promotes the development of complex aromas. After fermentation, they are rinsed in hot water and quickly cooled in cold water to stop fermentation and preserve the fruit flavors (Thermal Shock). During pulping and washing, the skin and fruit are removed and the beans are additionally cleaned – this produces a more aromatic result than conventional washed coffees. Finally, the beans are slowly dried in the shade and with ventilation to ensure long-term quality and stability.

Details

Single Origin El Tropical as espresso
Freshly roasted as espresso
Rare Pink Bourbon variety from the Finca Quebraditas in Colombia
Process: Thermal Shock Washed
Shipped after roasting
Delivery quantity: 250g, 500g or 1kg whole beans or ground for the stovetop pot on request
Roasted by Ivo Weller (Co-Founder & Head Roaster)
Flavor profile: mango, watermelon and grapefruit
Climate-neutral delivery with DHL Go Green
Pick-up on site:
Pick-up address: Röststätte, Ackerstr. 173, 10115 Berlin
After your order, you will receive a pick-up confirmation from us by e-mail (please also check your spam folder)
Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18 o’clock

Important note for ground coffee:
Please note that we cannot offer a universal grind for ground coffee for use in portafilter machines. The optimum grind must be individually adjusted to the respective machine, as factors such as sieve size, pump and brewing pressure as well as temperature vary greatly depending on the model. We therefore always recommend buying whole beans and adjusting the grind yourself to suit your machine.

Important note on returns:
Ground coffee cannot be exchanged as it is only ground at the customer’s request. Thank you for your understanding.

Sustainable cultivation and quality awareness

As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a specialty coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the laborious harvesting by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.

Freshly roasted by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural aromas can fully develop without any unwanted acidity. To achieve a pronounced body and a versatile taste profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasize the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.

Espresso Recipe

Dose in	19,3g
Extraction time in seconds	26
Dose out	38ml

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium
Acidity (low to high)	Medium-High
Bitterness (low to high)	Low
Texture	Silky
Weight (low to high)	Medium
Finish (short to long lasting)	Long

Flavour

Mango, Melon, Grapefruit

Milkweight

Normal milk & Oat milk 110g

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