Day 7: Newbery St - Edinson Argote Sidra
Newbery Street
About the Beans
| Coffee: | Edinson Argote Sidra |
|---|---|
| Roaster: | Newbery Street |
| Location: | Shirley, MA |
| Instagram: | @newberyst |
| Region: | Oporapa, Huila, Colombia |
| Producers: | Edinson Argote, Quebraditas Coffee Farm |
| Elevation: | 1.700 m.a.s.l. |
| Process: | Advanced Natural |
| Varietal: | Sidra |
| Tasting Notes: | Candy, Cherry, Pineapple, Strawberry |
| Price: | $31.00/8oz |
From Newbery Street:
In honor of Newbery Street recently winning an Honorable Mention and earning one of the highest scores in the 2025 Global Coffee Awards with Edinson Coffee in the Filter category, we are celebrating this achievement together.
Edinson Argote is a young and passionate coffee producer who is constantly working to raise the standard of coffee through experimental processing. He lost his mother at the age of three and was raised by his sister. At just eleven years old, he left home to gain real work experience and later joined the army at eighteen. After completing his service, he entered the world of specialty coffee at twenty, working at his cousin’s coffee buying station in Acevedo, Huila. It was there that his curiosity and passion for coffee truly began.
He started with sensory training and quickly grew his skills through hands-on experience and mentorship. Working with some of the most innovative farms in the Cauca region, Edinson became head of quality and processing control. Now he’s applying all that knowledge on his own farm, experimenting with new methods and processing techniques to push coffee quality even further.
At Quebraditas Coffee Farm, a project he runs with his family, Edinson cultivates rare and exotic varieties including Gesha, Bourbon Sidra, Ombligon, Eugenoides, Chiroso, and Laurina. His story is one of resilience, family, and a deep drive to elevate coffee through quality and innovation.
This Sidra was processed using a double fermentation method. The first fermentation lasted 72 hours, followed by drying until the beans reached 20% moisture. The coffee was then rehydrated at 60°C for 4 days with specific yeast. After the second fermentation, the beans were dried for 76 hours at 40°C to reach the ideal moisture level before being shipped directly from Colombia to Newbery Street Coffee Roasters.
Origin : Oporapa, Huila, Colombia
Producer/Farm : Edinson Argote, Quebraditas Coffee Farm
Process : Advanced Natural
Roast Profile : Light
Varieties : Sidra
Altitude : 1.700 m.a.s.l.
Tasting Notes : Candy, Cherry, Pineapple, Strawberry
Size : 8oz. (227g)
Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston
Preparation
Also from Newbery St:
Coffee: 15g
Grind Size: Light
Brewer: OREA V4 Classic with Kalita Wave 185
Water: 92’C (Boston tap water with ZEROWATER: TDS 000)
Ending Time: ~1:50
The Story
I found Newbery Street from one of my roaster friends. They had a bunch of success at the Global Coffee Awards this year. They were incredibly responisve to my request to be included while I haven’t tried the beans yet, the smell of this coffee is unbelievable! They don’t currently have their own shop, they focus exclusively on roasting!
Reviews
Seth
Holy sh*t, these beans smell incredible!
Alright, this coffee makes me mad. Mad that it’s not a local roaster I can pick up on a whim. Not only are the smells when you first open the beans heavenly, like a fruity brandy, but it was a super even grind, very active on the bloom but without inhibiting a good bed to form, and kept wafting up the same smells over and over while pouring. It is just coming down to tasting temp and the nose has evolved into summer peach while I get intense berry on the palate. Every sip has evolved a bit more in the way that some carefully crafted barrel aged coffees do.
I don’t even get this anymore. I’m getting flavors of peaches and cream, dried berries and more of that brandy. This coffee is just stunning
@zacharyc buried the lede with this bean. This is an absolute banger
Second pour, reheating, this deep dried stone fruit taste is even more intense than before. Starting to get some darker, deeper notes of currant and raisin, a hint of extra sweetness, too
I actually don’t know if I could drink this every day. It’s such an intense treat that it might be too much to have more than once a week
Zack
This coffee lives up to the hype! The aroma is incredible and the flavor is strong and unique, without lingering too long. I get sweetness and fruit. Candy and berries. It’s a special bean that I haven’t tasted before. It gets you from the smell of the bean to the finish of the coffee. First sip with milk was a little hard, but the second was quite pleasant.
