Freak & Unique XXII Strawberry Kicks | Colombia, Edinson Argote

Edinson Argote’s journey into speciality coffee began at a buying station in Acevedo, Huila, where he developed an interest in cupping and sensory evaluation. Working alongside some of Cauca’s most innovative producers, he went on to lead quality and processing control before establishing his own farm.

Today, Edinson runs Quebraditas Coffee Farm with his family, cultivating rare varieties including Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso and Laurina. His approach combines technical precision, experimental processing and a commitment to exploring new expressions of flavour.

Only ripe cherries are selected before flotation and an initial 12-hour oxidation. The coffee is then depulped and fermented for 24 hours to remove the mucilage, followed by a 72-hour fermentation with ripe strawberries and selected yeast, maintained below 25°C.

The coffee is washed, mechanically dried for 42 hours at 38°C, then stabilised in protective bags. This carefully controlled process is designed to develop vibrant fruit character, sweetness and complexity in the cup.