Colombia, Decaf - Sugarcane EA

PRODUCER: Edinson Argote FARM : QuebraditasREGION : HuilaALTITUDE : 1850 MASLVARIETAL : CaturraPROCESS : Strawberry Co-fermentedFLAVOUR NOTES : Strawberry laces, yoghurt, berry compote Roasted weekly on Wednesday for dispatch Thursday Edinson Argote’s journey into speciality coffee began at a buying station in Acevedo, Huila, where he developed an interest in cupping and sensory evaluation. Working alongside some of Cauca’s most innovative producers, he went on to lead quality and processing control before establishing his own farm. Today, Edinson runs Quebraditas Coffee Farm with his family, cultivating rare varieties including Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso and Laurina. His approach combines technical precision, experimental processing and a commitment to exploring new expressions of flavour. Only ripe cherries are selected before flotation and an initial 12-hour oxidation. The coffee is then depulped and fermented for 24 hours to remove the mucilage, followed by a 72-hour fermentation with ripe strawberries and selected yeast, maintained below 25°C. The coffee is washed, mechanically dried for 42 hours at 38°C, then stabilised in protective bags. This carefully controlled process is designed to develop vibrant fruit character, sweetness and complexity in the cup.

ELEVATE AS HIGH AS CANDY FLOSS MOUNTAIN WHERE THE SWEET HIBISCUS MOON SETS THE SCENE FOR THE PEACHIEST PEACH ICED TEA Our very limited series, Freak & Unique continues with this Honey Peach infused Pink Bourbon from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM: Jardines Del EdenREGION: Pijao, QuindioALTITUDE: 1700-1900 MASLVARIETAL: Pink BourbonPROCESS: Honey Wine Yeast & Peach This beautiful lot for Freak & Unique X is a Honey Wine Yeast and Peach Infused Pink Bourbon. This coffee was grown by Felipe Arcila at the farm Jardines Del Edén. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 MASL in San Adolfo, Huila. The small town of Pijao is located in Quindio, a mountainous section of the Colombian coffee growing region, also known as Eje Cafetero. Once at the epicentre of armed conflict in Colombia, today Pijao’s culture is rich in architecture, dance and music. Hailing from a long line of coffee farmers, brothers Felipe and Carlos Arcila purchased Jardines del Edén in Pijao in recent years and have since planted a range of some of the world’s most exciting and sought-after coffee varietals. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

Construction cranes meeting in the sky –their anthropomorphic nature is like creatures in the wild encountering a graceful exchange. The soft colours of the cranes and the idiosyncratic lines create strong yet vulnerable structures: an intricate fragility which holds a tension. When living in a city and being surrounded by constant building and growth, coffee offers a well deserved rest and pause. Our very limited series, Freak & Unique continues with this Wine Yeast and Passion Fruit Castillo from Colombia. This coffee is paired with the artwork "A Rendezvous" by Fleur Yearsley. FARM: Jairo Arcila, Finca VillarazoREGION: Armenia, QuindioALTITUDE: 1450 - 1500 MASLVARIETAL: Castillo PROCESS: Anaerobic Fermentation This very exciting coffee comes from the Finca Villarazo, owned by Jairo Arcila, a third-generation coffee grower from Quindio whose sons founded the export company Cofinet. Jairo bought his first farm, Finca La Esmeralda, in 1987 whilst working at Colombia’s second-largest exporter where he was their Mill Manager for over four decades. Before his retirement in 2019, he was fortunate enough to have been able to buy five additional farms in the surrounding area, providing jobs to the local community. For this microlot, cherries were strictly picked with the same level of ripeness and immediately transported to La Pradera processing station. The coffee was then pulped and later exposed to a dry anaerobic fermentation of 48 hours at 23 degrees Celsius with passion fruit pulp and wine yeast. Finally, the coffee is shadow-dried in parabolic dryers to ideal moisture content, making for a distinct and elegant experience. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. * Artwork is available to buy directly from Fleur via contacting her through her website: https://www.fleuryearsley.com/

SLIP ON THE SLIDES AND SHADES TO SUCK IN THE VANILLA RAYS. HOP IN A COUPE OF CAMPARI, AND CHILL ON A JUICY WEDGE OF ORANGE FOR THE ULTIMATE TANGERINE DREAM. Our very limited series, Freak & Unique continues with this orange infusion from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM : San AdolfoREGION: Elias, South HuilaALTITUDE: 1750 MASLVARIETAL: CaturraPROCESS: Honey, Orange Infused Fermentation Located in the Elias region of South Huila, Jesús Barrera and Ruth Pascuas are small farmers working at altitudes of around 1750 MASL on their San Adolfo farm. Known for its high altitude and fertile soils, the Huila region is home to a number of outstanding coffee growers. Coffee farmers are attracted to the region due to the higher levels of soluble solids found in the coffee beans as a result of the region’s soil characteristics. In recent years San Adolfo has worked hard to improve its fermentation and drying processes in order to increase cup quality and consistency, leading to diverse and experimental lots such as this. The exceptional lot has been produced using a combination of anaerobic fermentation and honey processing. The coffee cherries are placed in fermentation tanks where CO2, wine yeast and fresh orange are added. After 72 hours, the cherries are then de-pulped without washing and put on drying beds until they reach the ideal humidity level. Following the drying process, some sticky mucilage reminiscent of honey remains on the outside of the bean. This can then be physically removed during milling rather than having to be washed off, thereby preserving some of the flavour notes that might otherwise be lost through a traditional washing process. The resultant cup has an intensity of orange zest, with smooth notes of vanilla and passion fruit, binding it into a cocktail you mimos’t try!