This coffee is from Finca Las Brisas in La Estrella, Huila, Colombia, grown at 1850 meters altitude by producer Jhon Wilmer. It is a natural processed coffee with anaerobic fermentation, fermented in sealed bags for 80 hours and dried on parabolic beds in a marquesina. The varietal is Ombligon, an exotic variety. The coffee presents flavor notes of gummy fruits, cherry cola, and lemon.
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.
