Fidela Explore
- In stock, ready to ship
- Backordered, shipping soon
Delivery Options
Every month you get the opportunity to taste two different coffees.
- As a 1x 250g subscriber you will receive the roasters choice
- As a 2 x 250g subscriber you will receive one of each coffee
- As a 4 x 250g subscriber you will receive two of each coffee
Coffee Information
EL PARA
Origin:
Grown at 1,750 metres in the La Pradera district, part of La Unión, Nariño, Colombia. Finca El Para spans 12 hectares of mountainous terrain, ideal for producing high-quality natural process coffees.
Grower:
Carlos Alberto Erazo López, a second-generation coffee producer and a key member of the Coomerciacafe cooperative. Alongside his wife, Catherin, and their three children, Carlos continues a proud family legacy rooted in coffee cultivation and community leadership.
Variety:
Castillo – known for its resilience and ability to express complex fruit flavours through natural processing.
Processing:
Fermentation: Prolonged fermentation in cherry, followed by 72 hours in a controlled water tank to deepen complexity and clarity.
Selection: Cherries are floated to remove defects and hand-selected for quality.
Drying: Parabolically dried for 15–20 days to reach 10–11% moisture content, depending on weather conditions.
Innovation: Carlos has built an automated system using motor pumps and flotation channels to streamline the processing stages, reducing physical strain for pickers and improving consistency.
Production:
Annual yield of approximately 9,000 kg. Due to the scale of the harvest, only select lots are processed as natural coffee, using the farm’s best plot and infrastructure. In 2024, a portion of this production was purchased for its exceptional quality and cup profile.
Cup Profile:
A vibrant, fruit-forward coffee scoring 85–86 points. Notes of juicy berries, ripe cherries, wild strawberries, and plums layer over a base of golden honey, panela, brown sugar, dark chocolate, and creamy caramel.
Commitment to Quality and Community:
Carlos is dedicated to refining fermentation techniques to maintain seed quality and improve shelf stability. He oversees the harvest alongside Catherin, personally weighing each picker’s yield and ensuring fair, volume-based payments. With around 20 seasonal pickers working across defined areas or Tajos, the farm operates as a model of structure, fairness, and innovation.
Impact:
Coffee has been a cornerstone of the family’s livelihood, education, and community presence. Carlos not only mentors fellow growers but also empowers the next generation, involving his children in every step of the coffee journey.
Message:
“Each cherry picked at El Para carries tradition, precision, and pride. In every cup, we share our family’s story and the vibrant heart of Nariño.”
LA ITALIA
Origin:
Grown at 1,550 metres in the La Betulia district of La Unión, Nariño, Colombia. Finca La Italia 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:
Bourbon Sidra – 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.”
