Edinson Argote is a dedicated young coffee producer whose story reflects perseverance and a deep passion for quality. Orphaned at three and raised by his sister, he left home at eleven to work wherever he could. At eighteen he joined the army, completing 18 months of service before returning to civilian life. His entry into specialty coffee began at twenty while working at his cousin’s buying station in Acevedo, Huila, where he discovered cupping and began developing his sensory skills through formal training. Edinson later worked on several innovative farms in Cauca, eventually becoming head of quality and processing. Motivated by the desire to build something of his own, he founded Quebraditas Coffee Farm with his family. Today he grows exceptional varieties such as Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina, combining hard work, curiosity, and strong family roots. Edinson’s process begins with harvesting cherries at 90% ripeness, followed by flotation to remove defects. Cherries undergo 12 hours of oxidation before being dry pulped. The parchment ferments for 24 hours in open tanks to remove mucilage, then undergoes a second 72-hour fermentation below 25°C with strawberries, mosto, and selected yeast. After washing, the coffee dries mechanically for 42 hours at 38°C and is finally stabilized in GrainPro bags.