🎿 Day 3 – Slope of Shame, or what could go wrong?
He said it was "learning to ski." I said it was an assault on my dignity. I went down maybe two meters — headfirst, with a scream reminiscent of a tuna can being opened. Now I'm lying in a snowdrift, pretending to be part of the scenery.
But you know what helped me get up? A cup of today's coffee. Because nothing warms you up after a snowy disaster like good Colombian coffee.
🌿 What are you drinking? – Maragesha from Quebraditas by Kavoholik
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Farm: Quebraditas Coffee Farm, Colombia — run by Edinson Argote and his family. It's a place where tradition meets the courage to experiment.
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Variety: Maragesha — a unique variant that combines the heritage of classics with a modern approach to coffee.
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Processing: Advanced washed with yeast fermentation — meaning coffee subjected to anaerobic fermentation and washing to give a clean, yet complex profile.
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Why it matters: Quebraditas is a farm that focuses on innovative methods: soil management, strategic shade for trees, fermentations with yeast or thermal shock — all to ensure each batch has a consistent character and the highest quality.
☕ What you'll find in the cup
Maragesha from Quebraditas comes from the Nariño region, where Edinson Argote runs a family farm on steep slopes with high soil mineralization. The Maragesha (Marageisha) variety is a rare, selective variant developed on the farm as a combination of the exceptional quality of classic varieties with Geisha genetics. Trees grow at high altitudes, which in Nariño usually means 1800–2100 m above sea level, and the local microclimate — cool nights, intense sun, fertile volcanic soil — leads to slower fruit development and a high concentration of sugars. Washed processing with yeast fermentation is another hallmark of Argote. Controlled fermentation using selected yeasts gives purity and elegance, while also highlighting the floral and herbal notes typical of this variety.
Roastery
Kavoholik is a Slovak roastery that collaborates with specialty producers, seeks unique lots, and knows how to bring out what distinguishes each plantation. Their offer often includes co-fermented coffees and those with experimental processing methods — thanks to them, coffee ceases to be predictable. Maragesha from Quebraditas is an example of such an approach.
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