This coffee is produced by Rosa Dimas Funez Macias at Finca El Roble in the community of La Peñita, Comayagua, Honduras. Grown at 1,600 meters altitude, the coffee features five varieties: Gesha, Lempira, Pacamara, SL28, and Yellow Catuai. It is fully washed with 24-36 hours of anaerobic cherry fermentation, pre-dried on patios, then sun-dried for 9-12 days. The cup offers Milk Chocolate, Toffee, and Biscuit flavor notes.
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.
