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Next Shipment Date - 26th August
2 New Coffees Every Month
Discover two new and unique coffees from different farms each month
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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
TRAPICHE
Producer: Don Gerardo Samudio Enriquez
Altitude: 1700 masl
Variety: Castillo
Process: Washed
Don Gerardo Samudio and his wife, Himelda, are part of Frank's extended family, making El Trapiche a farm that is especially close to our hearts. This long-standing family connection allows us to work together year after year, building trust and continually improving the quality of the coffees we source from this beautiful part of Nariño.
Castillo is the main variety grown at El Trapiche. Developed in Colombia for its resilience and adaptability, it is capable of producing beautifully balanced coffees when cultivated with care. Don Gerardo's meticulous approach to farming and processing allows the variety to express a sweetness and clarity that truly reflects the farm's unique terroir.
Harvesting begins with the careful selection of only perfectly ripe cherries. The coffee undergoes a 24-hour pre-fermentation before a further 48-hour dry fermentation, allowing the sugars to develop naturally and creating greater depth and complexity in the cup. After fermentation, the coffee is washed and dried slowly over three to four days, depending on the weather, ensuring an even and stable drying process.
Coffee production at El Trapiche is a true family effort. Don Gerardo works alongside Himelda and their three daughters, who are all actively involved in harvesting, processing, and drying the coffee. Alongside coffee, the family also grows bananas, papayas, mandarins, and guavas, creating a more diverse and sustainable farm while supporting both biodiversity and their household.
Despite the challenges of changing weather patterns in recent years, Don Gerardo continues to invest in the future of the farm by renewing older coffee trees and using organic fertilisers made from recycled coffee cherry husks. His dedication to both quality and sustainability is evident in every harvest.
In the cup, this Castillo is clean, balanced, and approachable, with notes of white chocolate, panela, and Lime, complemented by a gentle citrus acidity and a smooth, lingering sweetness. It is a wonderful expression of both the Castillo variety and the passion of the Samudio family.
ESPERANZA
Producer: Esperanza & Mauro Reyes
Altitude: 1800 masl
Variety: Bourbon Sidra
Process: Washed
This is the fourth coffee we have released this year from Finca El Derrumbo, produced by Esperanza and Mauro Reyes in La Unión, Nariño. Throughout the year we have shared several coffees from the farm, including their Castillo and Colombia lots, Yellow Honey, and Geisha. This Bourbon Sidra continues that journey, showcasing one of the farm's most distinctive and limited production varieties.
Bourbon Sidra has become one of Colombia's most sought-after varieties thanks to its vibrant acidity, elegant sweetness, and highly expressive aromatic profile. Grown at 1,800 metres above sea level in the cool climate of Nariño, it develops exceptional complexity while maintaining remarkable clarity in the cup.
At El Derrumbo, quality begins with an incredibly selective harvest. Esperanza and Mauro carefully pick only fully ripe cherries, which are then sorted and disinfected before fermentation to ensure a clean and controlled process. The cherries ferment for 24 hours before being depulped and transferred to Ecomil tanks, where a second fermentation gently breaks down the remaining mucilage. This carefully managed process enhances sweetness and clarity while using very little water.
Drying takes place slowly over several stages, beginning on patios before finishing in parabolic dryers and silos. This gradual approach allows the coffee to dry evenly while preserving the delicate characteristics that make Bourbon Sidra such a special variety.
In the cup, this coffee is vibrant and refined, with notes of caramel, red apple and cinnamon, balanced by a silky sweetness and bright, elegant acidity. It is a beautiful expression of both the Bourbon Sidra variety and the meticulous work of the Reyes family at El Derrumbo.
