This is a grade 1 washed coffee from Banko Gotiti wetmill in Kochere district, in the Yirgacheffe coffee region of Ethiopia. The mill is managed by Alemu Bukato and processes cherries from around 650 local smallholder farmers. The coffee features heirloom varietals indigenous to Ethiopia, grown at 2000 meters altitude. Tasting notes include apricot, lemon, and orange blossom, with the region known for producing coffees with strong citric acidity, sweet chocolate, and floral/herbal notes of lavender, jasmine, bergamot, and thyme. The washed process involves 36-48 hours of fermentation followed by sun-drying on raised African beds for 12-15 days.
Outpost Coffee was founded in Nottingham in 2013 as a small, focused specialty roastery. A training centre followed in 2015, and a coffee bar on Stoney Street opened in 2016 beneath the training room. Head roaster Chris tweaks profiles for each origin and varietal, typically offering coffees roasted for both filter and espresso. The roastery now supplies over 80 specialty coffee shops, hotels, restaurants, and offices across the UK. Their sourcing includes direct trade with indigenous communities, and packaging is fully recyclable with FSC certified shipping boxes and carbon neutral delivery. Milk at the café comes from The Duffield Dairy in Derbyshire.
