This grade 1 microlot is from Idido Gersi station in Yirgacheffe, Ethiopia. It is a naturally processed coffee with extended cherry fermentation using yeast cultures, grown by smallholder farmers at elevations between 1,900 and 2,200 meters. The coffee features heirloom varietals and presents orange wine, passion fruit, and cranberry flavor notes with a creamy body.
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.
