Freak & Unique X | Colombia | Felipe Arcila

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!

TAKE A STROLL THROUGH THE LAND OF JASMINE, SLIP ON YOUR BRIGHT YELLOW JELLY-WELLIES COS IT’S GONNA RAIN RHUBARB AND CUSTARD–THE BEST WEATHER TO WRAP YOUR TONGUE AROUND A TOWER OF STRAWBERRY ICE CREAM. 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 : Jardines del EdénREGION:Pijao, QuindíoALTITUDE: 1850 MASLVARIETAL: CastilloPROCESS: Honey, Strawberry Infused Fermentation 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 recently and have since planted a range of some of the world’s most exciting and sought-after coffee varietals. The lot we have for this edition of Freak & Unique was processed using a combination of honey and anaerobic fermentation. Kicking off with a 72 hour anaerobic fermentation, CO2, wine yeast and strawberries are added to the tanks holding the coffee. The cherries are then de-pulped without washing and placed in drying beds where the temperature is kept below 35°C until they reach the ideal humidity level. Some of the sticky golden fruit remains on the coffee bean, reminiscent of honey, which is where the process gets its name. The unusual and distinct combination of flavour notes transports you to a hazy summer’s day, with fields of floral jasmine, highs of coriander seeds, a dollop of strawberry ice cream and rhubarb custard candy.

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.