Juicy Crush - Colombia {Castillo - Pineapple Co-Fermented}

Technical Sheet

Roaster: Kima Coffee
Origin: Oporapa, Huila, Colombia
Producer: Edinson Argote and Ángela Rojas
Farm: Quebraditas Coffee Farm
Variety: Castillo
Process: Pineapple Co-Fermented
First Fermentation: 24 hours whole cherry in food-grade containers
Second Fermentation: 72 hours submerged with yeast and pineapple
Drying: Controlled for approximately 76 hours at an average temperature of 40 °C
Stabilization: GrainPro bags
Altitude: 1,600–1,850 MASL
Tasting Notes: Pineapple · Tropical Fruits · Caramel
Format: 250g
Roast: Omni Light
Ideal for: Filter and Espresso

Why we like it: Juicy Crush combines Edinson Argote's technical knowledge with a carefully controlled pineapple co-fermentation. Its profile of pineapple, tropical fruits, and caramel offers an intensely juicy and sweet experience, demonstrating the potential of experimental processes when executed with precision.

Who should buy it: Ideal for those who enjoy co-fermented coffees, intense tropical profiles, and innovative fermentations. Especially recommended for lovers of experimental Colombian coffees looking for a sweet, fruity, and unique cup, both in filter and espresso.

Juicy Crush is a Colombian coffee that takes experimentation and fruit-forward expression to the next level. Produced by Edinson Argote and Ángela Rojas at Quebraditas Coffee Farm, this Castillo variety lot combines a careful selection of cherries with a pineapple co-fermentation process, designed to develop an extraordinarily tropical, sweet, and expressive profile.

Cultivated between 1,600 and 1,850 meters above sea level in Oporapa, Huila, within the Colombian Massif, this coffee represents a contemporary vision of Colombian coffee growing, where traditional knowledge is combined with advanced fermentation and quality control techniques.

Quebraditas Coffee Farm: Tradition and Innovation

Quebraditas Coffee Farm is a family project led by Edinson Argote and Ángela Rojas, born with the goal of uniting generations of coffee experience with a more technical and precise approach to coffee cultivation and processing.

Edinson's story is deeply connected to the world of coffee. He began working at a very young age, and after completing his military service, he joined the industry working at a coffee buying station.

Over time, he developed a deep knowledge of quality control, fermentation, and processing, also gaining experience at a major farm in Piendamó before launching his own project at Quebraditas.

Today, his work is characterized by a constant search for new ways to express the potential of each variety through controlled fermentations, yeast inoculation, and techniques such as thermal shock.

However, his approach begins long before processing.

At Quebraditas, they pay special attention to soil health, using organic matter, monitoring pH, and strategically managing shade to promote the development of high-quality cherries.

This combination of careful agriculture and technical precision forms the basis of their experimental coffees.

Pineapple Co-Fermented: A Controlled Double Fermentation

Juicy Crush uses a pineapple co-fermentation process that seeks to enhance the coffee's tropical characteristics through carefully controlled fermentation.

Everything starts with a selective manual harvest, ensuring that at least 80% of the cherries are at their optimal ripeness.

During this stage, green, overripe, or dry cherries are discarded, ensuring a uniform raw material.

Subsequently, the cherries undergo a flotation selection to remove low-density fruits and impurities.

The first fermentation phase is carried out with the whole cherry for 24 hours in food-grade plastic containers.

Once this stage is completed, the coffee is depulped and a second, 72-hour submerged fermentation begins, during which yeast and pineapple are added.

This second phase is fundamental to developing the distinctive character of Juicy Crush, favoring the emergence of tropical aromas, an intense sweetness, and greater sensory complexity.

After fermentation, the coffee undergoes controlled drying for approximately 76 hours, maintaining an average temperature of 40 °C.

Finally, the lot is stabilized in GrainPro bags before continuing with its preparation and export.

An Explosion of Tropical Fruit and Sweetness

The result is an intensely expressive coffee where tropical fruit takes center stage.

In the cup, pineapple stands out with a juicy and sweet sensation, accompanied by a set of tropical fruits that provide depth and complexity.

Notes of caramel balance the profile, offering a rounded sweetness that complements the coffee's fruity character.

Its experimental processing creates an intense sensory experience, with a personality clearly distinct from traditional washed coffees.

Despite its exuberant profile, the controlled fermentation work seeks to maintain a balanced structure and a defined expression of its notes.

Kima Coffee’s Omni Light Approach

Roasted by Kima Coffee in Málaga, Juicy Crush features an omni-light profile designed to highlight its aromatic complexity and accommodate different brewing methods.

As a filter coffee, it offers an especially clear expression of its tropical notes, while in espresso it can develop a more concentrated sensation of fruit and sweetness.

A coffee ideal for those looking for modern profiles, experimental fermentations, and sensory experiences that go beyond traditional flavors.

Juicy Crush is an invitation to discover how the combination of a classic Colombian variety, precise fermentation, and tropical fruit can result in a completely different cup.

Coming soon...