Campbell & Syme – Edinson Argote, Colombia 250g

A slight change to the flavour profile. After brewing this coffee over the last few weeks, our team has decided a shift from cream to baking spices felt appropriate to better represent this lot and its true character. The cup profile is oh so sweet like white chocolate, think Raffaello, white chocolate vanilla sweetness with that super smooth mouthfeel, add that nutty and slightly tropical nature of coconut and you have the essence of this brew. Nectarine adds a fresh fruit acidity upfront and juicy middle to the cup. On brewing regularly on filter and espresso, we found the landed cup to have a delicious finish that was dominated by baking spices, hints of cloves, cinnamon and nutmeg – hence the slight change. We hope you’ll agree this helps represent the true colours of this lot!

This is our second year partnering up and working with the wonderful Mi Café team on sourcing some exceptional Colombian lots. A year that has flown by, and one filled with over 10 different mouthwatering lots. A relationship we are proud to be a part of.

Therefore, it is fun to return to and release the fresh harvest of the first lot of this partnership. This time last year, on the 25th August we dropped Edinson’s Coconut co-ferment as our fist lot with Mi Café. Hopefully you had the chance to try it then, if not, well happy days, it is back!

EDINSON ARGOTE

Mi Café’s bio on Edinson is an inspiring one to read. As shared by the Mi Café team; Edinson Argote is a passionate young coffee producer with extensive experience in the industry. His real introduction to specialty 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.

Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.

Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.

We are all extremely excited to start the partnership, and hope to continue to share many of Edinson’s coffees with you over the coming years!

PROCESSING

• Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
• Floating: This ensures the removal of green, overripe, and dry cherries.
• Oxidation: This is done in food-grade plastic drums for 12 hours.
• Pulping: The cherries are pulped dry.
• Fermentation after pulping: For 24 hours in open tank in order to remove the mucilage.
• Fermentation: For 72 hours at temperatures below 25°C with a mix of coconut and specific yeast.
• Fermentation completion: After 72 hours, the coffee is washed.
• Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 42 hours at 38°C.
• Stabilisation: This is done in grainpro-type bags