Freak & Unique X | Colombia | Felipe Arcila

ELEVATE AS HIGH AS CANDY FLOSS MOUNTAIN WHERE THE SWEET HIBISCUS MOON SETS THE SCENE FOR THE PEACHIEST PEACH ICED TEA

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

FARM: Jardines Del Eden REGION: Pijao, Quindio ALTITUDE: 1700-1900 MASL VARIETAL: Pink Bourbon PROCESS: Honey Wine Yeast & Peach

This beautiful lot for Freak & Unique X is a Honey Wine Yeast and Peach Infused Pink Bourbon. This coffee was grown by Felipe Arcila at the farm Jardines Del Edén. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved.

This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 MASL in San Adolfo, Huila.

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 in Pijao in recent years and have since planted a range of some of the world’s most exciting and sought-after coffee varietals.

• Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

Produced by Felipe Arcila in Pijao, Quindio, the Freak & Unique X represents a modern approach to Colombian coffee production. This lot features the Pink Bourbon varietal, which is increasingly recognized for its distinct profile and resilience. The coffee undergoes a specialized honey wine yeast and peach fermentation process, a technique that pushes the boundaries of traditional processing methods. By manipulating the fermentation environment, producers can influence the final cup profile, often resulting in vibrant, fruit-forward characteristics.

Sourced by Hundred House Coffee, this selection from Colombia highlights the intersection of experimental processing and high-quality cultivation. When evaluating such unique lots, tasters often reference the flavor wheel to identify the complex interplay between the yeast-driven fermentation and the inherent qualities of the Pink Bourbon bean. The resulting cup offers a distinct sensory experience, characterized by notes of candy floss, hibiscus, and peach iced tea.