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Next Shipment Date - 30th July
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 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 CERRO
Origin:
Grown at 1,900 metres in the Chaguarurco district, part of La Unión, Nariño, Colombia. Finca El Cerro spans 2.5 hectares of mountainous terrain, ideal for cultivating high-quality Castillo and Caturra varieties with pronounced fruity sweetness.
Grower:
Hernán Martínez Bados is a lifelong coffee producer deeply rooted in his community. With the support of his wife and a dedicated team of seasonal workers, Hernán carefully oversees every stage of the process, from seedling nurseries to final drying, ensuring quality and traceability.
Variety:
Castillo and Caturra – both prized in Nariño for their adaptability at high altitudes and their ability to produce clean, sweet, and fruit-driven cup profiles.
Processing:
Fermentation:
Aerobic fermentation in cherry for 18 to 24 hours. Cherries rest overnight in a storage tank at the wet mill, allowing sugars and natural yeasts to enhance complexity.
Selection:
Cherries undergo flotation to separate under-ripes and defects. Only dense, ripe cherries are retained for further processing.
Depulping & Washing:
Light rinsing after depulping ensures that some mucilage remains, intensifying fruit character during drying.
Drying:
Initial water-drying on patios begins immediately after washing, with regular movement to ensure even drying. Coffee is then transferred to parabolic dryers under plastic roofing at Hernán’s home, where it completes the drying process over several days, developing into a honey-style parchment coffee.
Family Collaboration:
Hernán’s wife manages the critical drying and storage stages, preserving moisture levels and cleanliness to ensure the integrity of the final product.
Production:
Approximately 10,000 trees yield small micro-lots of distinctive quality. Only the best cherries are selected for this process, highlighting the farm’s commitment to detail and flavour. Harvest begins in April, with 10–15 local pickers contributing to the selection of optimal ripeness.
Cup Profile:
A fruit-forward, honey-style coffee with bright sweetness. Expect notes of ripe red fruits, citrus zest, and floral undertones, rounded by a syrupy body and clean finish. Ideal for lovers of expressive, sweet-filter profiles.
Commitment to Quality and Sustainability:
Hernán is deeply committed to sustainable practices and diversification. Beyond coffee, he cultivates avocados and bananas, securing income for his family beyond the harvest cycle. His meticulous attention to every stage of coffee production—combined with the support of his family—ensures that each micro-lot maintains the flavours and story of its origin.
Impact:
Coffee has shaped Hernán’s livelihood and family life. Through innovation, careful processing, and diversification, Finca El Cerro is a model of resilience, quality, and rural development in the Andean region.
Message:
“Each bean we produce reflects our dedication to quality and tradition. At El Cerro, coffee is more than a crop—it’s our way of life.”
LA ITALIA
Origin:
Grown at 1,550 metres in the La Betulia district of La Unión, Nariño, Colombia. Finca El Placer spans 3 hectares and is home to a diverse range of coffee varieties, including approximately 600 Bourbon Sidra trees—planted and nurtured in the cool, humid climate of Nariño.
Grower:
Gabriel Rey Regalado, a dedicated smallholder and head of a five-person family unit. Alongside his wife and children—two of whom are directly involved in production—Gabriel leads all stages of cultivation, fermentation, and drying with deep care and precision.
Variety:
Castillo – known for its floral character, pronounced acidity, and medium body. The variety develops a unique flavour profile at 1,550 metres, balancing delicate florals with panela-like sweetness and complexity.
Processing:
Fermentation: Traditional washed process. Ripe cherries are hand-selected for uniform ripeness, then immediately depulped to avoid premature fermentation.
Fermentation Tanks: Cement and brick tanks are used for a clean, controlled fermentation period, carefully monitored for temperature and time.
Washing: Clean water is used to remove mucilage and impurities post-fermentation via a traditional washing channel.
Drying: Sun-dried on patios, with the family overseeing even distribution and drying consistency until the ideal moisture level is reached.
Production:
The farm produces limited quantities of Bourbon Sidra, maintaining a focus on quality over volume. Up to 20 seasonal workers assist during harvest, ensuring only ripe cherries are picked and processed. Infrastructure includes traditional depulpers, washing channels, and carefully maintained drying patios.
Cup Profile:
Expected cup scores of 85–86 points. Bourbon Sidra from Finca La Italia offers a fragrant, clean cup with delicate floral notes, vibrant citrus, panela sweetness, and a smooth, balanced body. It reflects both variety expression and careful processing.
Commitment to Quality:
Gabriel and his family are especially skilled in the drying stage—a critical part of preserving coffee integrity. Their attention to detail and commitment to traditional methods ensure consistent cup quality and post-harvest excellence.
Impact:
Finca La Italia is more than a farm—it’s a collaborative family project where generational knowledge and responsibility meet daily practice. The farm’s success is both a source of pride and a means of stability for the extended family, creating opportunities for future generations.
Message:
“Every step we take at La Italia is rooted in care—for the land, the coffee, and our family. What you taste is the result of shared effort and tradition.”
