Shipping Soon
Shipping Soon
Next Shipment Date - 30th July
2 New Coffees Every Month
Discover two new and unique coffees from different farms each month
Free Shipping on Subscriptions
Discover two new and unique coffees from different farms each month
Easy Subscription Management
Easily skip, pause or cancel your subscription at any time
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 filter 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 GUABO
Origin:
Grown at 1,700 metres in the lush hills of La Unión, Nariño, Colombia, Finca San Isidro spans 4 hectares and cultivates some of the region’s most distinctive varieties, including Bourbon Rosé, Bourbon Orange, Cenicafé, Café Supremo, and Tabi. The altitude and microclimate contribute to a profile rich in clarity, sweetness, and complexity.
Grower:
Pedro Rodríguez began his journey in coffee after retiring from his role as a health visitor. A self-taught farmer with an eye for innovation, Pedro has transformed Finca San Isidro into a model of quality and sustainability. With the help of his son and a committed harvest team—led predominantly by women—Pedro oversees every detail of the farm, from selective harvesting to post-harvest processing.
Varieties:
Bourbon Rosé, Bourbon Orange, Cenicafé, Café Supremo, and Tabi—each selected for their cup potential and ability to thrive under high-altitude conditions. These varieties are known for their floral aromatics, refined acidity, and depth of flavour.
Processing:
Fermentation: After harvesting, ripe cherries undergo flotation to remove defects. The cherries are then pulped and left to ferment in two stages: 12 hours in a hopper followed by 24 hours of dry fermentation.
Washing & Drying: Once fermentation is complete, the coffee is washed and dried either under the sun or in mechanical dryers, depending on climate conditions.
Sorting: After drying, the coffee is passed through an air sorter to separate dense, high-quality beans from lighter ones, followed by manual selection to ensure only the best beans remain.
Innovation and Sustainability:
Pedro employs advanced practices such as selective pruning (lung and skull pruning), mechanical sorting, and organic fertilisation using coffee cherry husks. He has implemented climate-smart farming techniques to adapt to changing weather patterns while maintaining soil health and yield.
Women in Coffee:
Women are at the heart of Finca San Isidro’s success. Pedro proudly supports female participation in the harvest and other critical stages of production, advocating for gender equality in agriculture.
Family Collaboration:
Although only one of Pedro’s children lives with him on the farm, family and community are integral to San Isidro’s operation. The collaboration between generations, neighbours, and seasonal workers has built a resilient foundation focused on traceability and quality.
Cup Profile:
Expect a clean, structured cup with vibrant acidity and elegant sweetness. Depending on the roast and brew method, Guabo reveals floral and citrus aromatics, soft stone fruit, and a smooth, balanced body with a lasting finish.
Commitment to Quality:
Pedro’s passion for learning and his deep respect for the land are evident in every batch. Through consistent experimentation, careful processing, and a community-centred approach, Guabo showcases the flavour, craftsmanship, and story behind one of Nariño’s most dynamic farms.
Message:
“At San Isidro, coffee is a way to honour the land, empower people, and grow with purpose. Each bean carries not only flavour, but a story of resilience, learning, and care.”
OJO DE AGUA
Origin:
Nestled at 1,850 metres in the El Chilcal Bajo district of Nariño, Colombia, Finca El Ojo de Agua spans 5 hectares of fertile mountain terrain. The Reyes family cultivates Castillo and Colombia varieties known for their resilience and balanced cup profiles. Their high-altitude location and slow, controlled processing result in complex and structured coffees.
Grower:
The Reyes family—seven siblings united by a century-old coffee tradition—are the stewards of El Ojo de Agua. María, Emilio, Mauro, Leonardo, Álvaro, and Mónica work alongside their children and seasonal pickers from the local community, maintaining a hands-on approach to every step of the coffee journey. Their legacy began with their father Rafael Reyes, a dedicated coffee grower whose passion has shaped not only the farm, but the lives of generations.
Variety:
Castillo and Colombia—two resilient and productive Arabica cultivars widely appreciated in Colombia for their adaptability, disease resistance, and capacity to produce vibrant, well-balanced coffees.
Processing:
Fermentation: After hand-picking ripe cherries, the coffee is left to rest for 24 hours in cherry form, then depulped and fermented in a controlled tank with water for 36 additional hours—bringing the total fermentation time to 72 hours.
Drying: After fermentation, coffee is dried slowly in parabolic dryers for 15 to 20 days, depending on the weather, until the beans reach 10–11% moisture.
Selection: Once dried, the parchment coffee undergoes a meticulous hand-selection process to ensure consistent quality.
Sustainable Innovation:
The Reyes family has invested in eco-friendly processing infrastructure, including an ecomill, motorised pumps, and water-saving systems. These tools have reduced their environmental footprint and improved workflow. Their parabolic drying beds and fermentation tanks represent key improvements in post-harvest handling, supporting consistency and quality year after year.
Challenges and Resilience:
In 2024, early harvest stages were impacted by climate irregularities that prevented proper bean development due to water stress. Despite reduced yields, the Reyes family adapted their methods and maintained quality. Their ability to overcome such challenges is a testament to their resilience and commitment to sustainable farming.
Family Legacy:
Coffee has been the heart of the Reyes family for over 100 years. Their deep-rooted tradition has not only brought recognition within the Coomerciacafe cooperative, but also allowed them to support the education and development of younger generations. Many of their children have completed higher education and continue to return to their roots, reaffirming the family’s strong connection to rural life and coffee production.
Production:
Each year, El Ojo de Agua produces around 4,000 kg of coffee, with approximately 3,500 kg marketed through their cooperative. Their lots regularly achieve cup scores between 85 and 86, demonstrating their consistency and quality-focused approach.
Cup Profile:
A structured and clean coffee with balanced sweetness and acidity. Expect subtle notes of red fruit, cocoa, and panela, supported by a silky body and a lingering finish—an ideal cup for those who enjoy comforting, well-rounded profiles.
Message:
“For us, coffee is more than a product—it’s the history of our family, our work, and our dreams. With each harvest, we honour the legacy of our father and look forward to a future rooted in tradition and growth.”
