{"product_id":"edinson-argote-washed-yeast-inoculation-sidra-200g-colombia","title":"Taith - Edinson Argote Washed Yeast Inoculation Sidra 200g | Colombia","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-portrait\"\u003e\u003cimg alt=\"Taith - Edinson Argote Washed Yeast Inoculation Sidra 200g | Colombia\" height=\"1278\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-91134-Image-250-1.jpg?v=1791284797\" width=\"1000\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFARM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eQuebraditas is an ambitious project founded by Edison Argote, his girlfriend Angela, and her family, aimed at revitalising their farm, which had seen slow growth. Angela began shifting the farm towards specialty coffee, planting beautiful Papayo and Bourbon hybrids that promise fantastic flavours. Meanwhile, Edison, working at Granja Paraiso 92, honed his skills in innovative methods and yeast experiments. Inspired to help his family in San Adolfo improve their results, he eventually decided to start his own project.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eAfter discussions with Angela and her family, they joined forces - Edison would lead operations and sales, while Angela's family contributed land, equipment, and agronomic expertise. In late 2023, Quebraditas officially launched with 300kg of coffee ready to share with the world.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePROCESS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe harvesting process ensures a minimum of 90% ripe cherries, followed by floating to remove green, overripe, and dry cherries. The cherries undergo 16 hours of oxidation in food-grade plastic drums, after which they are pulped dry. A 24-hour oxidation follows pulping to remove the mucilage, with the coffee then washed at 45°C to create a thermal shock.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eFor maceration, Geisha, Sidra, and Pink Bourbon pulp are used as a starter culture, inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast. Fermentation takes place for 36 hours at temperatures below 25°C with specific yeast, and after this period, the coffee is washed at 5°C to seal the fermentation. Finally, the coffee undergoes drying for 76 hours at an average of 40°C, followed by stabilisation in grainpro-type bags.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Taith Coffee","offers":[{"title":"Default Title","offer_id":60053860516224,"sku":"26296","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-251_f09fe40e-9358-4f8d-abd6-31140ca63b6f.jpg?v=1791280058","url":"https:\/\/mygodshot.com\/products\/edinson-argote-washed-yeast-inoculation-sidra-200g-colombia","provider":"Godshot studio","version":"1.0","type":"link"}