A juicy, intensely fruit-driven blend built around a blueberry co-ferment from Edinson Argote in Colombia, balanced with a washed heirloom lot from Mustefa Abakeno in Ethiopia. Edinson’s Caturra, grown at his family farm Quebraditas, is fermented with ripe blueberries and wine yeast, creating a strikingly concentrated fruit character. We’ve blended it with a dash of washed coffee from Mustefa Abakeno’s Beshasha washing station in western Ethiopia, adding citrus and structure that let the blueberry character shine without overwhelming the cup. The result is all blueberry sorbet, grape soda and wild berries, with a bright citrus lift underneath.
We first met Edinson at the Manchester Coffee Festival in 2024, after being introduced by importer Jonny Martinez, whose coffee we had started roasting earlier that year.
Edinson’s career in coffee began at a buying station in Acevedo, Huila, where he worked alongside his cousin loading and unloading coffee. Fascinated by flavour and coffee quality, he went on to pursue sensory training before working at some of Cauca’s most innovative farms. He later became Head of Quality at one of Colombia’s pioneering specialty coffee producers. Drawing on this experience, Edinson returned home and established Quebraditas with his family. The farm now focuses on cultivating distinctive coffee varieties and experimenting with innovative, quality-driven processing techniques — an approach that is particularly evident in this Caturra.
Our Ethiopian component comes from Mustefa Abakeno, a producer and exporter farming 18 hectares of coffee on his farm in western Ethiopia’s Jimma Zone, at an elevation of 2,040 MASL.
In 2018, Mustefa took advantage of regulatory changes introduced by the Ethiopian government that allowed coffee producers to obtain export licences and sell directly to international buyers. He established the Beshasha washing station to support this new venture, processing coffee from both his own farm and neighbouring producers, most of whom cultivate between four and ten hectares.
Edinson uses a multi-stage process designed to develop the intense blueberry character expressed in the cup.
Ripe cherries are selectively harvested, with the aim of ensuring that around 90% of the fruit picked is ripe. The cherries are then floated to remove overripe and underripe fruit before being placed in a food-grade plastic drum for 24 hours of oxidation. They are then pulped to remove the fruit surrounding the seed.
The pulped coffee is fermented for a further 24 hours in an open tank, followed by 72 hours at 25°C, with ripe blueberries and wine yeast added during fermentation. After fermentation, the coffee is washed before being mechanically dried for 42 hours at an average temperature of 38°C, until it reaches the desired moisture content.
The Ethiopian component is processed using a more traditional washed method. Hand-picked cherries are first floated in water to remove defective, underripe and overripe fruit. The remaining cherries are pulped and fermented for 8–12 hours before being washed in channels. The coffee is then dried on raised beds for 7-10 days. During the hottest part of the day, approx. 11am–2pm, shade netting is used to slow the drying process and encourage more uniform drying.
Edinson’s lot was harvested between December 2025 and February 2026 and landed in the UK in August 2026. We purchased it through Jonny Martinez and his importing company, Mi Café Trading. We first connected with Jonny over Zoom in May 2024, where we learned more about his family’s establishment of their own coffee farm, El Jaragual, and his approach to importing coffee from his producer partners.
Mustefa’s coffee was harvested between October 2025 and February 2026 and arrived in the UK in June 2026. We purchased it through Falcon Coffee, who have worked directly with Mustefa since 2020, supporting improvements in quality and helping bring his coffees directly to the UK.
We’ve combined the two coffees to create the ultimate summer blend: the Colombian component brings the intense blueberry character, while the Ethiopian coffee adds citrus, structure and a little more complexity to the finish.
If you're not sure which coffee is for you, or you want to try them all, then our discovery pack is just what you need.
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