Freak & Unique VII | Colombia | Jardines del Edén

TAKE A STROLL THROUGH THE LAND OF JASMINE, SLIP ON YOUR BRIGHT YELLOW JELLY-WELLIES COS IT’S GONNA RAIN RHUBARB AND CUSTARD–THE BEST WEATHER TO WRAP YOUR TONGUE AROUND A TOWER OF STRAWBERRY ICE CREAM.

Our very limited series, Freak & Unique continues with this orange infusion from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10).

FARM : Jardines del Edén REGION:Pijao, Quindío ALTITUDE: 1850 MASL VARIETAL: Castillo PROCESS: Honey, Strawberry Infused Fermentation

 

The small town of Pijao is located in Quindio, a mountainous section of the Colombian coffee growing region, also known as Eje Cafetero. Once at the epicentre of armed conflict in Colombia, today Pijao’s culture is rich in architecture, dance and music.

Hailing from a long line of coffee farmers, brothers Felipe and Carlos Arcila purchased Jardines del Edén recently and have since planted a range of some of the world’s most exciting and sought-after coffee varietals.

The lot we have for this edition of Freak & Unique was processed using a combination of honey and anaerobic fermentation. Kicking off with a 72 hour anaerobic fermentation, CO2, wine yeast and strawberries are added to the tanks holding the coffee. The cherries are then de-pulped without washing and placed in drying beds where the temperature is kept below 35°C until they reach the ideal humidity level. Some of the sticky golden fruit remains on the coffee bean, reminiscent of honey, which is where the process gets its name.

The unusual and distinct combination of flavour notes transports you to a hazy summer’s day, with fields of floral jasmine, highs of coriander seeds, a dollop of strawberry ice cream and rhubarb custard candy.

Produced by Felipe and Carlos Arcila in Pijao, Quindío, the Freak & Unique VII represents a modern approach to coffee production in Colombia. This lot features the Castillo varietal, which is widely recognized for its resilience and adaptability. What distinguishes this specific offering from Hundred House Coffee is the application of a honey process combined with a strawberry-infused fermentation.

Infused fermentation techniques are increasingly used to push the boundaries of traditional flavor profiles, often resulting in intense, candy-like aromatics. While processing methods vary significantly, they remain the primary driver of the final cup’s character. When evaluating such distinct profiles, tasters often reference the flavor wheel to identify the complex interplay between the base varietal and the added fermentation characteristics. This coffee highlights the innovative spirit currently shaping the landscape of specialty coffee in the Quindío region.