Introducing: Colombia La Quebraditas Caturra Strawberry Co-Ferment
Share
Colombia La Quebraditas Caturra Strawberry Co-Ferment
This captivating strawberry co-ferment from Quebraditas Coffee Farm in Huila, Colombia, is an extraordinary example of how innovative processing can create intensely aromatic and flavor-packed coffees. Developed through meticulous co-fermentation with ripe strawberries and yeast inoculation, this coffee delivers a uniquely indulgent experience with layers of creamy sweetness, rich chocolate undertones, and a vibrant fruit-forward profile.
Tasting Notes
Aromas of fresh strawberries and vanilla cream lead the way, followed by a silky, chocolatey body that rounds out the cup. The fermentation process enhances the luscious berry sweetness, making for a cup that is both playful and deeply satisfying. Expect a smooth, dessert-like finish with a touch of cacao and strawberry preserves.
Producer & Farm
Quebraditas Coffee Farm is a family-run project dedicated to specialty coffee innovation and sustainability. At elevations between 1600-1850 MASL, their 18-hectare estate is home to both traditional and exotic varieties, with a long-term vision of expanding their collection of rare varietals. Their agronomic practices focus on strategic shading, organic soil management, and precise pH control, ensuring that quality is nurtured from the ground up.
By combining thermal shock techniques, yeast inoculation, and fruit co-fermentation, the team at Quebraditas is pioneering new ways to bring out exceptional, replicable sensory profiles. As a small roaster, we at Kickback Coffee Roasting value producers like Quebraditas, who share our passion for quality, transparency, and long-term collaboration.
This lot, which scored 89 points on the SCA cupping scale, is one of the most aromatic and complex co-fermentations we've encountered—a true treat for those who love fruit-forward, experimental coffees.
Details
- Origin: Oporapa, Huila, Colombia
- Producer: Edinson Argote
- Farm: La Quebraditas
- Variety: Caturra
- Process: Strawberry Co-Ferment
- Altitude: 1850 MASL