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The Source Coffee Roasters

natural typica QC-03

On sale checked 14 Nov 2026

View at The Source Coffee Roasters

Price

Listed: £28.00 / 227g → £12.33 per 100g ≈ $16.31 USD on 14 Nov 2026

Includes VAT.

What the roaster says

Not yet extracted.

Description

THIS COFFEE IS FOR FILTER BREWING ONLY.

farm: Quebraditas

variety: typica mejorado

alt: 1700 masl

process: dbl natural + rehydrated yeast

region: huila, colombia

cup profile: red cherry - plum wine - raspberry candy

RED FRUITS, BOOZY & HIGH ACID.

Its back, sooner than originally thought. But our first festive coffee of 2025 is a crowd favourite - a boozy natural from the wizard edinson argote. Wicked on all brew methods, please reference our brew guide below for notes on temperature and doses/ratios. Perfect for those cold wintry days..

Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old, he joined the army where he completed 18 months of service.
His real introduction to speciality coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.!

PROCESS

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Oxidation: This is done in food-grade plastic drums for 72 hours.

4. Drying: After the 72 hours of cherry oxidation, the coffee goes into the drying phase, reducing the water content to 15%.

5. Re-hydration: The coffee is re-hydrated with hot water.

6. Fermentation: For 120 hours at temperatures below 25°C with specific yeast. 7. Drying: After the 120 hours of fermentation, the coffee goes into drying, which is carried out for 96 hours (38°C for the initial 24 hours and 35°C for the next 72 hours).

8. Stabilisation: This is done in grainpro-type bags.

**IMPORTANT SHIPPING INFO**

PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.

Text from The Source Coffee Roasters' listing.