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FREAK & UNIQUE

In the ever-evolving landscape of coffee culture, where innovation meets tradition, there exists a realm of experimentation that pushes the boundaries of what we know.

Drawing on our teams mixology skills we set out to create blended coffee that is greater than the sum of its excellent parts, a blend that is fun and playful, a blend that creates excitement when brewing.

THE ARTIST | FLEUR YEARSLEY

For the fifteenth edition of Freak & Unique we've commissioned artist Fleur Yearsley to create a series of works titled 'Hide & Seek'.

Building a den to escape from the hectic day, creating safety and a quiet place where the imagination can play. Cushions are plumped up and towering with pillowy softness and roofs made of security blankets. The hanging fairy lights frame the painting and shed light on the scene bringing a warmth and glow. A little tail curves out of the hollow beckoning us to come and join, an invitation and entry in to take rest and comfort with a coffee that is wild yet elegantly heart warming.

The subject matter of my paintings is the fruit of personal memories, often imbued with a sense of shared pop culture imagery. The symbols and objects of my work become a focal point for broad collective experiences instilled with mortality. They are captured moments of our past life - memories of what makes us who we are.

All coffees in our Freak & Unique series run alongside a commissioned series of artworks, with sales of the coffee feeding into our Art & Industry work, fuelling independent artists and creatives.

HIDE & SEEK

ARTIST: Fleur Yearsley

TITLE: Hide & Seek

MATERIAL: Oil on canvas

YEAR: 2023

DIMENSIONS: 200cm x 180cm

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This painting is available to buy directly from the artist. Contact Fleur through her website.

HIDE & SEEK

ARTIST: Fleur Yearsley

TITLE: Hide & Seek

MATERIAL: Oil on canvas

YEAR: 2023

DIMENSIONS: 200cm x 180cm

.

This painting is available to buy directly from the artist. Contact Fleur through her website.

THE PRODUCERS

DIEGO SAMUEL BERMUDEZ

The leading top notes come from ground breaking producer Diego Bermudez. For this coffee, after the cherries are depulped, the anaerobic fermentation phase is started and lasts 48 hours. At this point yeast is added, and thermal shock occurs while washing the coffee where secondary aromas are fixed in the coffee.

FELIPE ARCILA

Enveloping the palette is Felipe Arcilla's extraordinary peach fermented coffee. The cherries were exposed to dry anaerobic fermentation period of 72 hours with peaches and wine yeast added during fermentation. This micro-lot is 100% Pink Bourbon, a varietal currently under research in order to determine its origin.

RAFAEL VINHAL

Lastly, on the base and mids is Rafael Vinhal's delicious Red Catuai. The coffee cherries are fermented aerobically for 48 hours, before being washed with cold water - thermal shock - to immediately stop the fermentation process. Cherries are depulped and fermented again anaerobically with water for 179 hours This all goes towards producing a stand out coffee with very unique aromas and flavours.

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