EDINSON ARGOTE – LAURINA, WASHED THERMAL SHOCK – COLOMBIA

TAITH
LEWES, ENGLAND

EDINSON ARGOTE – LAURINA, WASHED THERMAL SHOCK

ROSE
MARSHMALLOW
FOAM STRAWBERRIES

PRODUCER: EDINSON ARGOTE
ORIGIN: COLOMBIA
PROCESS: WASHED THERMAL SHOCK
VARIETAL: LAURINA
ALTITUDE: 1850 MASL

ROAST DATE: APRIL 17, 2026

FROM THE ROASTER

VARIETAL

LAURINA IS A RARE NATURAL MUTATION OF THE BOURBON VARIETY, DISTINGUISHED BY ITS NOTABLY LOW CAFFEINE CONTENT, TYPICALLY AROUND HALF THAT OF CONVENTIONAL ARABICA COFFEES. THIS CHARACTERISTIC CONTRIBUTES TO A REFINED, TEA-LIKE CUP PROFILE THAT HAS MADE LAURINA HIGHLY PRIZED. ALSO KNOWN AS BOURBON LAURINA OR BOURBON POINTU, THE VARIETY IS RECOGNISED FOR ITS ELEGANT FLAVOUR EXPRESSION AND DISTINCTIVE ELONGATED BEAN SHAPE. ITS CULTIVATION DEMANDS EXCEPTIONAL CARE, BEGINNING WITH THE SELECTIVE HARVESTING OF CHERRIES, WITH AT LEAST 90% REQUIRED TO BE FULLY RIPE TO ENSURE OPTIMAL FLAVOUR DEVELOPMENT.

PROCESS

THE PROCESSING BEGINS WITH A FLOTATION STAGE TO REMOVE UNDER-RIPE OR OVER-RIPE CHERRIES. THE SELECTED FRUIT THEN UNDERGOES A CONTROLLED OXIDATION PERIOD OF 24 HOURS IN FOOD-GRADE PLASTIC DRUMS. FOLLOWING OXIDATION, THE CHERRIES ARE DRY-PULPED AND WASHED WITH WATER HEATED TO 50°C TO INDUCE A THERMAL SHOCK, ENHANCING FLAVOUR CLARITY. THE COFFEE IS SUBSEQUENTLY FERMENTED FOR 72 HOURS AT TEMPERATURES BELOW 25°C, USING SELECTED YEAST STRAINS TO SHAPE ITS DISTINCTIVE PROFILE. AFTER FERMENTATION, THE COFFEE IS WASHED AT 5°C TO PRESERVE FLAVOUR INTEGRITY BEFORE BEING MECHANICALLY DRIED FOR 48 HOURS AT 38°C. ONCE DRYING IS COMPLETE, THE BEANS ARE STABILISED IN GRAINPRO-TYPE BAGS TO MAINTAIN FRESHNESS AND QUALITY.