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Sip Collective Coffee

Colombia - Quebraditas - Supremo

Colombia - Quebraditas - Supremo

£12.95 GBP
£12.95 GBP
Sale Sold out
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Edinson Argote – Supremo Anaerobic Natural

Blueberry • Cherry • Dark Chocolate 

PRODUCER | FARM

Perched at 1,850 metres above sea level in Colombia's celebrated Huila region, Finca Quebraditas is where producer Edinson Argote brings together high-altitude cultivation and a meticulous approach to coffee processing.
Through careful cherry selection, controlled fermentation and precise drying techniques, Edinson explores the expressive potential of the Supremo variety, creating a coffee that reflects both its origin and the influence of thoughtful post-harvest practices.
His approach highlights the importance of precision at every stage, from selecting ripe cherries to managing fermentation conditions and stabilising the finished coffee. The result is a distinctive expression of Colombian specialty coffee, showcasing the relationship between careful processing, craftsmanship and the pursuit of exceptional quality in the cup.

COFFEE | PROCESSING

The journey begins with the careful selection of ripe coffee cherries at Finca Quebraditas, followed by flotation to ensure only suitable fruit progresses through processing. The cherries are then placed in food-grade plastic drums for 36 hours of controlled oxidation, before undergoing a further 48 hours of submerged fermentation, with temperatures maintained below 25°C to encourage the development of complex flavour characteristics.
Once fermentation is complete, the coffee undergoes 72 hours of carefully controlled drying at 38°C, followed by a period of stabilisation in GrainPro-style bags. This meticulous Anaerobic Natural process brings together precision, time and temperature management to develop greater sweetness, depth and aromatic complexity, showcasing the expressive potential of the Supremo variety.


Brewing Advice

WATER
Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity.
RESTING
We recommend resting our omni roasts for approximately three to four weeks from the roast date. This allows the coffee to become more balanced, clear and expressive across both filter and espresso.
FILTER
We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.
ESPRESSO
Start with 18g of coffee in and 40–42g out, using water at approximately 93°C. Aim for an extraction time of 26–30 seconds. For milk-based drinks, use a shorter yield of 34–36g for greater concentration and body.
Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster flow.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.
To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.
UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.
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