This coffee is from Kiambu, Kenya, grown at 1950 meters altitude on Gulmarg Estate, a 145ha farm owned by Sasini. It is a naturally processed single varietal coffee with tasting notes of summer fruits, milk chocolate, and pear. The SL34 variety (also mentioned as SL28 on the page) thrives in the region's iron-rich, semi-volcanic soils and high-altitude conditions, developing complex acidity in the final cup.
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.
