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ROOT BEER

£14.00

Size: 200gr
Summary

Origin: Huila, Colombia
Variety: Castillo
Process: Washed, Yeast Innoculation
Farm: Quebraditas
Roast: Omni
Best For: Filter • Espresso
About

Lollipop is a vibrant, fruity Colombian coffee with crisp, complex acidity, and exceptional clarity. Produced by Edinson Argote at Quebraditas Farm in Huila, this lot showcases how thoughtful fermentation and meticulous processing can elevate a classic Castillo variety into something remarkably expressive.

Processed using a carefully controlled washed fermentation with yeast inoculation, this coffee delivers a bright, layered cup with clean fruit character, refined sweetness, and a silky texture. The controlled fermentation enhances complexity while allowing the variety and terroir to remain at the forefront, producing a coffee that feels both vibrant and beautifully balanced. The result is a cup that's playful and expressive, yet precise and elegant.

This coffee shines as a filter, where its clarity, sweetness, and lively acidity can fully unfold, while as an espresso it produces a sweet, syrupy shot with remarkable balance and a long, clean finish.

Following harvest, only cherries with a minimum of 80% ripeness are selected before being floated to remove underripe and defective fruit. The cherries undergo a 24-hour oxidation before being dry-pulped and fermented for 48 hours with carefully selected yeast cultures under controlled temperatures below 25°C. After washing, the coffee is dried for 76 hours at an average temperature of 38°C before being stabilised in GrainPro bags to preserve freshness and consistency.

We chose this coffee because it demonstrates that exceptional processing isn't reserved for rare varieties alone. Through precision, patience, and attention to detail, Edinson has produced a coffee that's bright, expressive, and incredibly enjoyable to drink.
Producer

This coffee was produced by Edinson Argote at Quebraditas Farm in Huila, Colombia. Despite a challenging start in life, Edinson has become one of Colombia's most exciting young coffee producers, building his reputation through determination, continuous learning, and an unwavering commitment to quality.

After serving in the Colombian army, Edinson discovered specialty coffee while working at a local buying station in Acevedo. Fascinated by coffee quality and sensory analysis, he immersed himself in cupping before going on to work at some of Cauca's most innovative coffee farms, eventually becoming head of quality and processing control. The knowledge gained during this period laid the foundation for his own farming project.

Today, Quebraditas is a family-run farm dedicated to producing exceptional specialty coffees. Alongside Castillo, Edinson cultivates a range of highly sought-after varieties including Gesha, Bourbon Sidra, Ombligón, Eugenoids, Chiroso, and Laurina. His approach combines careful farming with precise fermentation protocols, always seeking to highlight clarity, sweetness, and the unique character of each lot.

The result is a coffee that reflects both Edinson's remarkable personal journey and his relentless pursuit of quality: expressive, meticulously crafted, and a wonderful example of modern Colombian specialty coffee.
Brewing Guide

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

  1. Rinse the paper filter, add 18g of coffee and gently level the bed

  2. Bloom, add 50g of water

  3. Swirl gently to ensure even saturation

  4. Wait 30 seconds

  5. Pour up to 150g total by ~1:00

  6. Keep a steady, controlled pour

  7. Pour up to 310g. Maintain a slow, consistent flow,

  8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

  1. Rinse paper

  2. Add coffee 

  3. Bloom with 50g of water for 30s (valve closed)

  4. Open the valve for 30 seconds

  5. Close the valve, add 150g of water (total 200g)

  6. At 1m50s open valve

  7. Let it drain

  8. Slowly pour 280g of water 

  9. Let it drain


Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

  1. Rinse the filter paper. Add 14g of coffee

  2. Add all 200ml of water quickly

  3. Stir 3-5 times gently

  4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

  5. Press slowly (60 sec)

  6. Finish around 2:45-3:00


Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

  1. Rinse the filter paper and preheat everything. Add 18g of coffee.

  2. Spiral pour to 60g, wait 30s

  3. Pour to 140g wait 30s

  4. Pour to 220g, wait 30s

  5. Pour to 300g and let it drain

 
Shipping

Order before midday for next day dispatch.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.
Size: 200gr