Fidela Explore Coffee Subscription

2026 Explore subscription, a new coffee from Nariño, every month

For the coffee lover who likes to try something new. 
The Explore subscription is how we share what’s new from the farms we work with in Nariño. Each month we choose lots that show something different: a variety you might not have tried, a process that changes the cup, or a small competition lot we only have a few kilos of. You’ll taste how much a farm, a variety and a process can change what’s in your cup.

Next dispatch: Wednesday 25th Nov 2026

This month in Explore
El Carmen · Albeiro Antonio Muñoz
Pink Bourbon · Extended fermentation 
Tasting notes: [note] · [note] · [note]

Ojo de Agua · Jose Rafael Reyes Burbano
Castillo · Long fermentation
Tasting notes: Grape · White chocolate · [note]
£14.50
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Tax included. Shipping calculated at checkout.

Which monthly coffee pack suits you?

  • 1 bag: one new single origin each month, roaster’s choice (14 cups per month)
  • 2 bags: one single origin and one competition lot, side by side (1 daily cup)
  • 4 bags: two of each, for a household that drinks more, or for comparing brew methods (2 daily cups)

Giving it as a gift?

  • Explore gift subscriptions are 3 or 6 months, paid upfront.  
  • You can choose from 1 bag per month or 2 bags.

How are you going to Brew?

  • Whole Bean: Best for any brewer with a grinder. Stays freshest longest. Our recommendation.
  • Medium Grind: For Cafetière, V60, AeroPress, Chemex, Moka pot and drip machines.
  • Fine Grind: Uniform, fine grind best for espresso machines such as Sage, De’Longhi.

When will I be charged?
On the 24th of each month.

Can I skip or pause?
Yes. Skip a month, pause, or cancel any time. No minimum term.

When does it arrive?
We aim to send by 26th of each month. Most UK deliveries arrive within 2–3 working days, your order is sent using Royal Mail tracking

Will December’s coffee arrive by Christmas?
Yes. Every December subscription goes out by Wednesday 16 December.

Can I change my grind or number of coffees?
Yes. You can change either at any time from your account.

This months Coffee

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.

El Carmen

Producer: Albeiro Antonio Muñoz
Altitude: 1850 masl
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.

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