This coffee is from Ayarza, Santa Rosa, Guatemala, produced by smallholder farmers including Arnaldo López at an elevation of 1800 meters above sea level. The varieties include Anacafe 14, Bourbon, Catuai, and Pache. The coffee undergoes anaerobic natural processing with 120 hours of cherry fermentation in hermetic bag liners, followed by 10 days of sun drying to 22% moisture, then mechanical drying to 11.5%. Cherries are carefully selected from high altitude farms for optimum ripeness. The flavor profile features tropical, lime, and mango notes. The region is characterized by its dramatic landscape near Laguna de Ayarza and Laguna Azul, formed by collapsed volcanic craters.
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.
