Colombia - Finca Quebraditas - Sidra - Anaerobic Washed - George Koustoumpardis Special Release Lot.

This coffee release is a special collaboration between our friend, and Swiss Barista Champion 2023 & 2025 - Chris Sotiros. This lot is his competition coffee from 2025, which he used for his Espresso course, and won the championship with. This is a special release for us - Chris has donated the green coffee, and we will carry out the roasting and distribution as a release by Rose. All the sales of this coffee release will be donated to George Koustoumpardis and his Family. 

As a coffee community, we come together at times of need, and George has recently had to undergo some serious, and expensive brain surgery. This release is made in order to help him, and his family out at this time of need, and although the main surgery is finished, this is still a very important cause, and donations are still very valuable to their family. Check out their go fund me page here.

The coffee you'll be getting for this donation is a very special one. Coming from the mountains in Huila, Colombia, this Sidra, grown by Edinson Argote & Luz Angela at Finca Quebraditas. 

With two coffee farms located between 1600 and 1850 meters above sea level in the central mountain range, Quebradita spans a total of 18 hectares. Of these, 10 are planted with traditional varieties like Caturra and Colombia, while they are consolidating one exclusively for varietals. The varieties cultivated include Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará, with a long-term vision of dedicating all the land to varietals.

Edinson also has a passion for processing, this Sidra went through several key steps in the processing. The coffee was picked with 80% ripe cherry, before being floated and oxidised for 16 hours in cherry. It was then de-pulped and washed with hot water to remove the mucilage and prepare the coffee for fermentation. 

It's then fermented with a starter culture of coffee pulp and saccharomyces yeast for 36 hours below 25 degrees, after which it was dried in mechanical driers for 3 days for a clean finish. 

This advanced processing was key for creating a vibrant, sweet, and clean cup, perfect for a barista competition, or for a special treat of a brew.