Quebraditas Sidra Advanced

LONDON COFFEE FESTIVAL FEATURE RELEASE: Coffees from Edinson Argote & his partner Luz Ángela Rojas have swiftly become firm favourites for the highest tier of technical intervention on our offer sheet. Edinson has taken the skillset he learned working at Granja Paraiso 92 and really driven Quebraditas through a stratospheric rise in notoriety, thanks to the boundary pushing levels of human technical intervention in coffee Having hosted Edinson for a cupping and bar takeover back in November 2025, this "advanced" natural Sidra lot jumped off the table. Having booked some on the latest shipment, it's landed a solid 5/5 for funk - if not more. For lovers of the taste of process, this lot is for you Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: With many seasons of roasting heavily fermented coffees as part of our offer, we tend to use super gentle roast approaches and crucially very low end temperatures to prevent any cacao nib or cheesy notes appearing, maximising aromatics and acidity. Best Rested: 3-4 weeks Filter: 64g/L & 92°C, with rest we like to move down to 62g/L & 88°C Espresso: Turbo shots + 3 weeks rest. 18g/48g+ & 20s - we emphatically prefer when this coffee is more dilute We’re tasting: Huge funky aromatics - lacto-fermented berries, ripe papaya and banana lead the nose. In the cup it's super sweet and mildly lactic - reminding us of strawberry cheesecake, and the aromatics carry through into the cup. The acidity reminds us of the more boundary-pushing style of natty orange wines, especially those that show a little more oxidation character. As it cools, we're getting blackberry, bruised plum and passionfruit yoghurt. The dictionary definition of process-forward