Colombia Chapata Natural - Earthquake Relief

A vibrant natural Orange Bourbon from Edinson Argote and Angela Rojas in Huila, Colombia. Tropical fruit, floral sweetness, and citrusy Aperol-like brightness make it playful and expressive.

PRE-ORDER ONLY (limited quantity available) We will roast this coffee on September 10th and ship it the week of September 14th. Please note: If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK. Allergy warning: these coffees were processed using fruit juice and pulp, so should not be consumed by anyone with an allergy or sensitivity to the fruits in the name. We're so excited to be part of The Fermentation Project (a global tasting of one single coffee processed four ways) that we've gone mad on additional tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you enjoy co-fermented coffees and want to have a similar experience, here's your chance. Edinson, Luz Ángela, and their team produce the tastiest, most elegant co-ferments that we've ever had. Co-ferments are not for everyone, but all three of these are restrained enough that we think you'll want to guzzle down the whole cup. This pack will include 126g each of the following coffees: Peach Melba, peach co-ferment Strawberry Daiquiri, strawberry co-ferment Passionfruit Punch, passionfruit co-ferment Edinson Argote's Quebraditas project is a family-run enterprise dedicated to producing premium coffees with standout and reproducible sensory profiles thanks to advanced fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Edinson and his partner Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They have two coffee farms located at 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process these lots, cherries were floated to remove green, overripe, and dry cherry. They were then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of fruit pulp, sugar, and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Co-fermented with the listed fruits

Here's a really special coffee that we are extra proud to offer: The result of collaboration across several levels that tastes like Jaffa Cake goodness. We launched our 'Misfits' category about a year ago to overwhelmingly positive feedback. We've used the category to tell stories about coffees or people that would usually be misunderstood or excluded. We've sold coffees that had rocks in them, semi-quakers, and coffees we pre-ordered that were mis-dried at origin. Those were all coffees that might usually have been excluded due to quality issues, but still had loads to offer. This one is a bit different: this coffee was produced by people who might be socially excluded due to their LGBTQIA+ status. This is an extra special release because it intersects perfectly with the namesake for the Misfits lineup. All along, we've been donating our £1/kg funds from all 'Misfits' coffee sales to a sibling project underneath our same charity umbrella. Misfits is an incredible inclusion project for queer young people in our hometown of Brighton. The group has really gotten behind the idea of supporting coffees that would normally be excluded, just as they themselves might feel excluded from some social spaces. Bottom line: The proceeds from this coffee support inclusion for LGBTQIA+ people both in Colombia and here in Brighton, and we think it's a brilliant way to demonstrate collaboration and solidarity across cultures and oceans. Even the plants, animals, and insects aren't forgotten, as this coffee comes to us through SUDUS and their biodiversity farming initiative in Colombia. The Misfits folks have represented this all beautifully through a special pigeon sticker (designed by one of their crew) that will appear on each bag of coffee, a reminder of a worthy bird that is often more neglected and unloved than the iconic skylarks we usually sing about. A bit more about the coffee and Pride initiative from SUDUS: Pride Coffee is grown at 1700-2100 meters above sea level on farms distinguished by their commitment to sustainable agriculture. The Colombia variety planted here adapts outstandingly to the microclimate's conditions – the altitude, humidity, and volcanic soils favor dense beans and a balanced, clean cup profile. This variety was selected for its valued resistance to pests, its yield, and its flavor quality. What makes this coffee special is not just its genetics, but the story of regeneration cultivated in every bean. On the farms, biochar, a plant-based charcoal, is applied to improve soil structure, retain nutrients and water, and contribute to carbon sequestration, reducing the environmental footprint. Floral corridors are also established to encourage the proliferation of pollinators, increasing biodiversity in the coffee landscapes. Thanks to these practices, the coffee plantations maintain their natural fertility, prevent erosion, and elevate the quality of the bean. Care is constant between harvests. Productive branches are renewed and shoots are controlled. Shade is carefully managed with native trees, which helps maintain a stable temperature and promotes biodiversity. A balanced nutritional program is also applied, fostering the health of the plant and soil. All of this contributes to preparing vigorous coffee trees for the next flowering. The harvest is completely manual and selective: each bean is picked at its optimal point of ripeness, ensuring uniformity and quality. Thanks to the implementation of good agricultural and regenerative practices, production has shown sustained growth compared to the previous year, reflecting an increase in both volume and the consistency of bean quality. The post-harvest process begins with a rigorous sorting of the harvested beans, separating defective ones to guarantee only the best raw material. Pulping is then performed to remove the outer skin of the bean, followed by a meticulous washing with clean water to eliminate any remaining mucilage. Fermentation is carried out under controlled temperature and time parameters to highlight the sensory attributes of the Colombia variety. After this process, the coffee is carefully dried in mechanical silos, achieving an ideal moisture level that preserves its qualities until it reaches the final consumer. Beyond its physical quality, Pride Coffee represents a commitment to social transformation. It is a coffee born from an initiative dedicated to inclusive practices, opening spaces for empowerment for the rural LGBTI community, promoting dignified opportunities and visibility in a traditionally conservative sector. Every pound exported carries with it the story of resilience of those who cultivate with pride, dignity, and environmental consciousness. Elevation: 1840-2100 Metres Above Sea Level Varietal: F8, Caturra, Castillo, Colombia Cup Score: 84 Price paid per kg: £10.80 Process: Washed

Allergy warning: this coffee was processed using peach juice and pulp, so it should not be consumed by anyone with an allergy or sensitivity to peaches. Those of you familiar with Edinson Argote's pink and orange bourbons will know his coffees are always a force to be reckoned with. We're in awe of his tenacity and innovative processing styles that create incredibly delicious coffees, and this peach co-ferment is no exception. If you're craving something loud and juicy, look no further! This coffee is practically exploding with peachy goodness, but there's a bit of nuance there as well ... sweet notes of raspberry and vanilla tie it all together to create a bold Peach Melba experience you won't soon forget. Edinson Argote and Ángela Rojas recently joined forces to create the Quebraditas Project, which includes two farms – Chorro Alto and Quebraditas. Ángela had originally left the countryside to study nursing, but ultimately returned home during the COVID-19 pandemic to exchange her nursing career for a life in coffee. This coffee is from Quebraditas, their family-run farm dedicated to producing premium coffee with standout and reproducible sensory profiles thanks to innovative fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They also collaborate with two other farms – one in La Plata, which grows varieties such as Sidra and SL28, and another in the Argentina region, while additionally purchasing coffee cherries from San Adolfo. Their coffee farms are located at an altitude of 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, and while most of the land is planted with traditional varieties such as Caturra and Colombia, at least 1 hectare is reserved exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours at temperatures below 25°C with a mix of ripe peach and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags. Elevation: 1850 Meters Above Sea Level Varietal: Caturra Price paid per kg: £17.95 Process: Peach Co-Fermented