## LAURINA — Colombia by Edinson Argote A refined Laurina from Huila with floral aromatics, soft fruit sweetness, and elegant structure. Subtle, expressive, and precise. Laurina is a variety that rarely shouts. It moves quietly, with elegance and restraint, and rewards attention rather than speed. At Quebraditas Coffee Farm in Huila, Edinson Argote approaches Laurina with the same mindset that defines his wider work, precision in the details, patience in the process, and a deep respect for what the variety naturally wants to express. Edinson’s journey into specialty coffee was shaped by experience earned the hard way. From early responsibility in life to hands-on work at local buying stations, followed by years spent refining quality and processing at some of Colombia’s most progressive farms, he developed a strong understanding of how subtle decisions shape the cup. That knowledge now comes together at Quebraditas, a family-run project focused on clarity, repeatability, and long-term quality. This Laurina is processed using a washed thermal shock method, carefully calibrated to preserve delicacy while adding definition and structure. The result is a cup that feels lifted and floral, with gentle fruit sweetness and a soft, rounded finish. Nothing is pushed. Everything is intentional. It is a coffee that reflects both the variety and the producer behind it, calm, thoughtful, and quietly distinctive. A reminder that complexity does not always need intensity to be memorable. Naturally low caffeine. ### PROCESS 1.⁠ ⁠Harvesting: This is carried out ensuring a minimum of 90% ripe cherry. 2.⁠ ⁠Floating: This ensures the removal of green, overripe, and dry cherries. 3.⁠ ⁠Oxidation: This is done in food-grade plastic drums for 36 hours. 4.⁠ ⁠Pulping: The cherries are pulped dry. After pulping, the coffee is then washed at temperatures of 50°C, creating a thermal shock. 6.⁠ ⁠Fermentation: For 72 hours at temperatures below 25°C with specific yeast. 7.⁠ ⁠Fermentation completion: After 72 hours, the coffee is washed at temperatures of 5°C to seal the fermentation. 8.⁠ ⁠Drying: mechanically for 48 hours at 38°C. 9.⁠ ⁠Stabilisation: This is done in grainpro-type bags ### ABOUT THE COFFEE | Details | | |---|---| | **Origin** | Huila, Colombia | | **Farmer** | Edinson Argote | | **Variety** | Laurina | | **Processing** | Washed Thermal Shock | | **Altitude** | 1700 MASL | | **Profile** | Apricot + vanilla + violets | ### FORM vs FUNCTION vs LESS WASTE We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, *reuse, reduce, recycle* is more than just a label. When ordering coffee, you can choose from three packaging types: ### A.M.O.C. JAR Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly. ### REFILL A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first. ### KILO BAG For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact. You’ll find more on our packaging choices and sustainability approach on the [about](https://amatterofconcrete.com/about-us/) page. ### ESPRESSO VS FILTER ROAST Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso. Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile. Choose based on your taste and brew method, but know we stand behind both. ### ROAST DATE All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day. You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.