Our first ever Batch Baby × Conscious collab is a stunner from Edinson Argote and his family’s farm, Quebraditas, in Huila, Colombia. Edinson is pushing the boundaries of coffee processing, and this lot went through a wild multi-stage fermentation, including 72 hours below 25°C, with ripe peach and a carefully selected yeast added to the mix. The result is a super sweet, peachy coffee that’s basically sunshine in a cup.
We first met Edinson at the Manchester Coffee Festival in 2024, introduced by Jonny Martinez — whose own coffee we began roasting earlier that year. Jonny later shared samples from Edinson through his company, Mi Café Trading, including this co-ferment. We cupped them with our friends at Batch Baby, and this one stood out straight away.
Edinson’s path into coffee began at a buying station in Acevedo, Huila, where he worked with his cousin loading and unloading coffee. Curious about flavour, he took sensory courses and later trained at some of the most innovative farms in Cauca, eventually becoming head of quality and processing at one of them. With that experience, he returned home to establish Quebraditas with his family — growing unique varieties and experimenting with processing, as this caturra shows.
This coffee underwent a multi-stage process designed to create the vibrant peach notes expressed in the cup.
1. Harvesting, floating, oxidisation
The ripe cherries were selectively harvested (with the aim of ensuring that 90% of the picked cherries were ripe), then floated so as to remove any overripe or underripe fruit. They were then oxidised in a food-grade plastic drum for 24 hours before being pulped (to remove the surrounding fruit from the seed).
2. Fermentation, yeast inoculation, washing
The coffee beans were fermented for 24 hours in an open tank, then for another 72 hours at 25°C, with ripe peach and wine yeast added. After fermentation, they were washed.
3. Drying
The beans were mechanically dried for 42 hours at an average of 38°C until reaching the desired moisture content.
We purchased this coffee through Jonny Martinez and his import company, Mi Café Trading. We first connected with Jonny over Zoom in May 2024 and loved learning about his family’s approach to farming and his move to start importing coffees to the UK. Last year, we roasted only coffees from Jonny’s own farm, Finca El Jaragual. This year, for the first time, we’re excited to be roasting a coffee he’s sourced from another producer.
We believe transparency around pricing is essential to supporting a more equitable specialty coffee supply chain. The cost of getting coffee from farm to roastery can vary widely depending on its origin and the route it takes to reach us. The figures we share reflect this: when we buy through an importer, we publish the price we paid them; when we work more directly with producers or exporters, we publish the price paid to the exporter, and the total cost of getting the coffee to our roastery.
For further details on the prices below visit our Sourcing Page.
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