Fidela Explore
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- 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 Tambo
Origin: Grown at 1850–1903m in the mountainous region of El Tambo, Nariño, Colombia, at El Carmen and El Tambo farms—ideal for cultivating specialty coffee.
Varieties:
- Castillo & Colombia (14,000 trees): Resilient, high-yield varieties.
- Borbón Rosado (2,500 trees): Fruity, smooth profile.
- Geisha (1,500 trees): Renowned for complex flavours.
- SL 28 (1,000 trees): Sweet with bright acidity.
Processing:
- Harvesting: Handpicked every 3.5–4 weeks at peak ripeness.
- Fermentation: Multi-stage process over 50+ hours, enhancing flavour complexity.
- Drying: Mechanically dried over 36 hours using coffee husk, achieving 9.2–10.2% moisture for optimal stability.
Exceptional care at every stage results in a vibrant, high-quality cup.
El Encanto
Origin: Finca El Encanto, managed by Leonor Gómez and Julio José Gómez, is located at an altitude of 1700 metres above sea level and spans 1 hectare. In addition to cultivating coffee of the Colombia variety, the farm also grows plantains and cassava, showcasing the agricultural diversity of the land.
Processing:
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The post-harvest process begins 24 hours after the cherries are picked, during which the cherries are depulped and then washed. Afterwards, the coffee is sun-dried, a traditional method that helps develop the characteristic flavours of the Colombia variety.
Care & Commitment: Leonor has participated in several courses aimed at training farmers in the region, demonstrating her commitment not only to her own farm but also to the wider agricultural community. This focus on education and continuous learning has contributed to the success and sustainability of the farm over the years.
Finca El Encanto is an example of how the combination of experience, traditional techniques, and a focus on training can produce high-quality coffee while maintaining a diversified and sustainable agricultural operation.
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