Funka, our fun summer espresso, and what’s so funky about it?

Updated: 3rd Sep 2024

The highly anticipated wait for the release of Funka every summer is a bit like the wait for Glastonbury tickets to be released…..

Every summer our customers wait for the release of our limited edition summer espresso, Funka. A fruity, funky natural process coffee to brighten your daily brew during the summer months.

Tommy, our Head Roaster, says “Funka is a really fun one to source. To me, the funk comes from fermentation during processing so I’m looking for complex, boozy and fruit-forward flavour profiles. It has to stand out from your day-to-day flat white. This year’s blend of anaerobic natural and natural micro lots makes an espresso full of bright citrus acidity and fun sweet shop sweetness with and without milk”

Introducing this years Funka:

Remember those lemon sweets filled with sherbert that you’d get after school at the corner shop, probably stuck to the paper bag, with the 50p you got for cleaning the car?

Or maybe you remember what Flumps are? For those of you that have no idea what we are talking about, they are a British sweet, made from pink marshmallows, super sweet and surprisingly moreish.

Combine the acidity of lemon sherbert with the vanilla sweetness of pink marshmallow and a drop of orange blossom, and you’ve got yourself this year's FUNKA - sounds pretty funky right?

So what makes up Funka this year?

Featuring two distinct and extraordinary coffees, this year's Funka espresso is not one to be missed. From the lush landscapes of Honduras, the combination of a natural and anaerobic processed coffee brings huge amounts of vibrancy to the cup.

ORIGIN:Finca El Pedrero & Finca El Chollo, Honduras

VARIETAL: Ihcafe 90 & Red Catuai

PROCESS: Anaerobic Natural & Natural

DRINKING GUIDE: 18g in and 38g out, in 30-35 seconds

Finca El Pedrero

This coffee is exactly what you want from an anaerobic coffee. Amongst the fertile soils of Montecillos Sierra, you’ll find Finca El Pedrero, a farm combining tradition with modern innovation to produce exceptional coffee.

What is an anaerobic coffee?

Anaerobic fermentation is a coffee processing method where coffee is fermented in pressurised tanks, sealed and deprived of oxygen. This lack of oxygen unlocks the deep, distinct and complex flavours. The beans are then sundried for 10-12 days, further enhancing their complexity and depth.

Finca El Chollo

Owned by Carlos Mejia, the driving force behind the CONEXH cooperative, the farm produces a distinct natural coffee, leaving the cherries to dry for 12-15 days to allow the flavours to ferment. Expect fruity, bright notes and a cup full of summer-zesty fun.

The result of this blend? An exquisite espresso with notes of zingy lemon sherbet with a touch of delicate orange blossom. Once milk is added it turns into pink marshmallowey sweetness - are your taste buds tingling yet?

If they aren’t, this will definitely get them going!

Two of our favourite ways to enjoy Funka this summer:

In our opinion a summer is not complete without an affogato, and if you talk to us about cocktails, then of course an espresso martini will be at the top of our list. So, grab your bag of Funka and make these two serving suggestions for the perfect daytime and nighttime treat.