Freak & Unique V | Colombia | Diego Samuel PO2

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.

ch A dog’s snoot in an embrace, resting in the nook of an arm. Searching for care and comfort. Every dog’s nose is unique and different like a fingerprint, they use it to encounter the world and communicate. Analogous to a distinctive coffee, which can bring tenderness to the everyday and moments to be savoured. Our very limited series, Freak & Unique continues with this co-fermented purple caturra lot which is grown and processed by Rodrigo Sánchez. This coffee is paired with the artwork "Snug Snoot" by Fleur Yearsley. PRODUCER: Rodrigo SánchezFARM: Finca Monteblanco REGION: Acevedo, Huila, Colombia ALTITUDE: 1730 MASLVARIETAL: Purple CaturraPROCESS: Extended Fermentation - Fully Washed This lot comes from Rodrigo Sánchez, a third-generation producer at Finca Monteblanco, tucked into the hills near Cueva de los Guácharos National Park. Rodrigo’s work with Purple Caturra, a rare and visually striking mutation, is rooted in curiosity and a deep commitment to process. Cherries are selectively handpicked and undergo a sealed fermentation with a blend of 10 cultured yeasts, plus fresh passionfruit, cholupa and panela to build complexity. After 8 days, the coffee is pulped and reintroduced to the ferment for another 180 hours, then dried slowly over 20–25 days. The result is striking, vibrant and layered, pushing fruit character to the edge while holding onto clarity. Rodrigo’s approach is part science, part instinct and all in pursuit of something wild. * 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. *

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. *