Colombia | Sweet Valley

Chess is one of the oldest games in the world, holding deep cultural and intellectual significance. Oftentimes it can be seen played in cafes, the players drinking coffee to keep astute and alert during the challenge. The chequered board and the gingham tablecloth play with the grid and hint at the illusion of recessive space towards the opponent just out of frame. Exploring flatness, monochrome and perspective, 'Dancing with the Devil' is a freeze frame of a final move. "Check Mate" and Queen traps King, subverting the power dynamics of the past. Our very limited series, Freak & Unique continues with this k01 process coffee from producer Diego Bermudez in Colombia. This coffee is paired with the artwork "Dancing with the Devil" by Fleur Yearsley. PRODUCER: Diego BermudezFARM: Villa Esperanza Paraiso REGION: El Tambo, Cauca, Colombia ALTITUDE: 1700 MASLVARIETAL: CastilloPROCESS: K01 Process Diego Bermudez has been producing exceptional speciality coffee for over 13 years. Working alongside his family at Villa Esperanza Paraiso, he continuously refines processing techniques to create unique flavour profiles. Their on-farm lab has been key to developing fermentation protocols, earning Diego multiple awards. He has also achieved the CQI Level 2 Processing qualification, deepening his expertise in cup profiles, microorganisms, and temperature control. For the KO1 process, ripe coffee cherries undergo ozone disinfection before a 12-hour anaerobic fermentation in water with saccharomyces cerevisiae. After pulping, cardamom seeds and yeasts are added with the coffee to a rotative fermenter to enhance aromatics, followed by a thermal shock wash to preserve delicate notes. Finally, the coffee is dried in a dehumidifier to ensure a clean, refined profile. * 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. *

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.

A washed EA decaf from smallholder producers in Huila, Colombia, using Castillo, Caturra, and Colombia varieties. Honey, cherry, and toffee notes give it a rounded espresso profile with plenty of sweetness.

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. *