Description
OUTSIDER
An artist who doesn’t suck up to the tradition of art, who is either weird or self taught or just makes things the way they like.
The Outsider presents the best an origin in season has to offer, changed 4 times a year to stay fresh and curious.
This blend is the weapon of choice in our own cafes, fine tuned every day. We start with the following recipe:
- Roughly 20 grams are used to extract 40 grams of liquid, this takes 32 – 38 seconds with 94 degrees celsius.
This season’s flagship choice is a coffee from the La Colina farm in Guatemala.
- Origin: Guatemala
- Region: Antigua
- Town: Chimaltenango
- Farm: La Colina
- Crop: 2024
- Altitude: 1700 m
- Variety: Caturra, Bourbon
- Processing: Fully washed
A note from our supplier, Primavera:
Antonio inherited the farm from his dad, who distributed his farm as smaller plots among all his children. Initially, Tony planted only
basic grains like corn and beans. But he also tells that it has always been his dream to have a coffee farm. And at a young age, when
he didn’t have anything yet, he started to work on different coffee farms to learn and gain experience.
In 1991, the first coffee tree was planted. Slowly but steady, Tony increased the number of trees and the production. After 25 years,
Tony concludes that his dream has come true. It taught him that his perseverance has paid off.
The La Colina farm, translated into “The Hill”, is called like this because of the elevations of the land, and the hill on which it is located. It was the father of Tony Medina who decided to give the farm this name.
Antigua was the Spanish capital until 1776, when seismic activity forced them to move the capital to its current location, where it was less at-risk of earthquake damage. The city still maintains its historic architecture and is a UNESCO World Heritage site because of its work to preserve this history. Colorful homes line the cobblestone streets lined with vibrant plants and flowers of all kinds, attracting tourists from around the world. The city has also developed an exciting third wave coffee culture, with shops and roasters sharing Guatemalan coffees with tourists and locals.
In Antigua and the surrounding towns, indigenous people and ladinos (mixed indigenous and European people) work in a variety of industries including trade, tourism, and agriculture. The region boasts volcanic soils, low humidity, and strong sunlight. Volcan Fuego edges this region and boosts the soils by adding minerals with frequent volcanic activity. Antigua is famous for full-bodied and sweet coffees with layers of chocolate, and can be ideal for both filter and espresso.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. We advice to rest our espresso coffees for 5 days before brewing. Store your coffee in a dry, dark and cool place, avoid the fridge.
