Edinson Argot is not an ordinary person. His story is difficult and complex, yet filled with strength and inspiration. An orphan raised by his sisters, he left home at the age of eleven to work. After serving in the army, at twenty he started working at a processing station in Huila. There was everything — specialty coffee and commercial. He went through all stages of production: depulping, washing, drying, fermentation, hulling. But most importantly, whether it was commercial or specialty coffee, every stage involved a massive level of quality control. This deeply inspired him, and he began taking various coffee training courses. What he loved most was cupping — and that’s where he focused his energy.

As head of quality control at a very well-known farm in Piendamó, Edinson became an advocate of controlled fermentations using yeast and precise temperature regulation. He said, “I want to do it my own way,” and we can only stand and applaud such professionalism and ambition.

Edinson’s partner, Luz Ángela, also comes from a coffee-growing family. Together, they bought their first farm — Quebraditas — small, only eight hectares. But there they planted mostly exotic varieties such as Pink Bourbon, Sidra, and Geisha, and immediately achieved something incredible. The coffee is extraordinarily intense, with a vast palette of descriptors and intensifiers — strawberry, melon, flowers, quince, and many more — and the texture of the cup is something you simply have to feel!

The project is very young, yet the farmer already has ambitious plans for cooperation with other producers and for even more amazing experiments. Perhaps in ten years, we will no longer recognize coffee as we once knew it. But everything flows, and everything changes!