Hundred House Coffee · Shropshire
Freak & Unique X | Colombia | Felipe Arcila
Not stated by the roaster
£80.00/kg
£80.00 for 1 kg, their cheapest per kilo · about £1.44 for an 18 g espresso dose
Price observed 4 Nov 2026. This is the bag, not the basket: delivery is not included.
Delivery cost not stated by the roaster
Traced to a farmFarm named
We take no commission and no payment for placement.
What the roaster says about where it came from
We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.
Where each fact came from
Altitude, highest
“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.” the roaster’s page (opens in a new tab)
Altitude, lowest
“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.” the roaster’s page (opens in a new tab)
Variety
“Our very limited series, Freak & Unique continues with this Honey Peach infused Pink Bourbon from Colombia.” the roaster’s page (opens in a new tab)
Farm
“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.” the roaster’s page (opens in a new tab)
Limited edition
“This micro-lot is 100% Pink Bourbon.” the roaster’s page (opens in a new tab)
Country of origin
“Our very limited series, Freak & Unique continues with this Honey Peach infused Pink Bourbon from Colombia.” the roaster’s page (opens in a new tab)
Region
“It is said that it is a mutation that took place at 2100 MASL in San Adolfo, Huila.” the roaster’s page (opens in a new tab)
Processing
“This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on.” the roaster’s page (opens in a new tab)
Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.