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Next Shipment Date - 27th October
2 New Coffees Every Month
Discover two new and unique coffees from different farms each month
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WHAT YOU SHOULD EXPECT FROM YOUR SUBSCRIPTION
- Customise your subscription
- Two exclusive coffees each month
- 10% off all other online coffees
Choose your Coffee Subscription Experience
With two options to choose from you can pick the perfect Fidela Subscription to suit you.
From the casual coffee drinker to the seasoned home brewer, we have an option to suit your needs.
Fidela Explore
Our explore subscription gives you exclusive, first access, showcasing two of our newest coffees each month.
Fidela Classic Wholebean
An espresso whole bean subscription, perfect for your bean to cup machine. Our fixed house espresso pairs beautifully as both black and with milk.
This Month's Offerings
EL CARMEN
Altitude: 1850 masl
Producer: Albeiro Antonio Muñoz
Varieties: Pink Bourbon
Process: Extended Fermentation
Albeiro Antonio Muñoz grows coffee at Finca El Carmen, this lot is a Bourbon Rosado, selectively harvested at full ripeness before undergoing an extended fermentation. The cherries are first fermented whole for 24 hours, then depulped and fermented again in water, bringing the total fermentation time to around 72 hours.
After washing, the coffee is briefly dried on patios before being moved to parabolic dryers, covered, greenhouse-style structures that protect the coffee from the weather while allowing it to dry slowly and evenly. Once dry, the coffee rests on the farm for around a week, allowing the moisture within the beans to stabilise.
The extended fermentation brings another layer of character to the Bourbon Rosado, developing ripe fruit and sweetness while maintaining a clean and structured cup.
Albeiro’s careful approach throughout the process makes this a particularly expressive example of Bourbon Rosado from the highlands of Nariño.
OJO DE AGUA
Producer: Jose Rafael Reyes Burbano
Altitude: 1800 masl
Varieties: Castillo Colombia
Process: Long Fermentation
We are very happy to share that in this month’s subscriptions we have two coffees from the same family, the Reyes Burbano family in La Unión, Nariño.
The farm is led by José Rafael Reyes and his sons Mauro and Leonardo, who manage the operations and processing with a deep commitment to quality and consistency.
The coffee undergoes a meticulous and extended fermentation process, beginning with 24 hours of fermentation in cherry. After depulping, the coffee is fermented for a further 24 hours, giving it a total of 48 hours of fermentation. The coffee is then washed and then carefully dried.
Drying begins on patios for the first few days, allowing for a controlled and even start to the process, before finishing in parabolic dryers and silos.
Mauro and Leonardo are deeply involved in experimenting with different coffee processes. In previous years their Ojo de agua lot was a Natural Coffee, this year they have gone with a washed, long-fermentation process. This prolonged fermentation gives the coffee a bright juicy quality of grapes balanced by a smooth white chocolate sweetness.
