Jack New 2026 copy.jpg
Product_Images12.jpg
Jack New 2026 copy.jpg
Product_Images12.jpg

Jack of Diamonds - Colombia - Edinson Argote

£17.00

Light the torches. The Jack of Diamonds is here.

Released for Hastings Bonfire Night, the Jack of Diamonds is a medium-roasted, anaerobic natural from Quebraditas, Edinson Argote’s farm in Huila, Colombia.

If you caught the Jack of Clubs back in spring, you’ve already tasted Edinson’s amazing coffee. As the season’s change, so does the flavour profile and this one is perfect for autumn.

Expect rum & raisin, blueberry and velvety dark chocolate on the finish. Boozy, jammy and a perfect foil for the cooler weather.

Hastings does bonfire its own way, with torches carried through the Old Town to the fire on the beach. Bonfire societies marched here in Victorian times, faded out after the wars, and Hastings Borough Bonfire Society brought it back in 1995. I’ve been going with my mates for as long as I can remember, so this one’s my thank you.

£1 from every bag is donated to Hastings Borough Bonfire Society, to keep the torches burning for years to come.

Best for: espresso, cafetière, Aeropress. Immersion brewing brings out the body and that rum and raisin sweetness, while the fruit notes really shine when paired with milk.

Jacks only come round twice a year. Once it’s gone, it’s gone.

Grind Size:

Light the torches. The Jack of Diamonds is here.

Released for Hastings Bonfire Night, the Jack of Diamonds is a medium-roasted, anaerobic natural from Quebraditas, Edinson Argote’s farm in Huila, Colombia.

If you caught the Jack of Clubs back in spring, you’ve already tasted Edinson’s amazing coffee. As the season’s change, so does the flavour profile and this one is perfect for autumn.

Expect rum & raisin, blueberry and velvety dark chocolate on the finish. Boozy, jammy and a perfect foil for the cooler weather.

Hastings does bonfire its own way, with torches carried through the Old Town to the fire on the beach. Bonfire societies marched here in Victorian times, faded out after the wars, and Hastings Borough Bonfire Society brought it back in 1995. I’ve been going with my mates for as long as I can remember, so this one’s my thank you.

£1 from every bag is donated to Hastings Borough Bonfire Society, to keep the torches burning for years to come.

Best for: espresso, cafetière, Aeropress. Immersion brewing brings out the body and that rum and raisin sweetness, while the fruit notes really shine when paired with milk.

Jacks only come round twice a year. Once it’s gone, it’s gone.

The Nerdy Bit

Variety - Supremo

Altitude - 1,850 MASL

Cupping Score - 86

The Producer - Edinson Argote didn’t take the easy road into coffee. He was orphaned at three and raised by his sister. He left home at eleven and served in the Colombian army. Afterwards he started loading sacks at his cousin’s coffee buying station in Acevedo, Huila, and found his calling. He trained his palate relentlessly and rose to head of quality and processing at some of the most innovative farms in Cauca.

In late 2023 he and his partner, Luz Angela, set up Quebraditas in Oporapa, Huila. At 1,850 metres the cherries ripen slowly, which gives denser, sweeter beans. The farm is barely three years old and already turning heads in speciality coffee. Edinson is known for processing that’s closer to winemaking than farming.

The Process - Anaerobic Natural. Only ripe cherries are picked, at least 90% of the harvest. The cherries are floated to remove any unripe, overripe or dry ones, then left to oxidise in food-grade drums for 36 hours. Next comes 48 hours of submerged fermentation kept below 25°C. That sealed, low-oxygen stage is what gives this coffee its boozy, dried-fruit character. Finally it’s dried for 72 hours at 38°C and rested in GrainPro bags to stabilise.