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 coffee is the weapon of choice in our own cafes, fine tuned every day. We start with the following recipe:
- Roughly 19 grams are used to extract 50 grams of liquid, this takes 32 – 36 seconds with 94 degrees celsius.
This season’s flagship choice is a coffee from the Caballero family in Honduras.
- Origin: Honduras
- Region: Marcala
- Town: Chinacla
- Farm: Caballero
- Farmer: Caballero family
- Crop: 2026
- Altitude: 1600m
- Variety: Catuai
- Processing: Fully washed
A note from our supplier, Nordic Approach:
Marysabel Caballero and her husband, Moises Herrera, are 2nd and 3rd generation coffee farmers. They have been awarded for their commitment to developing quality coffee in Honduras several times. We have known the family since mid 2000, while Nordic Approach started buying coffee from them in 2012. Marysabel´s father, Don Fabio Caballero, inherited large areas of land in and around Marcala from his father, who was one of the pioneers of coffee cultivation in Honduras. Marcala is located in the South East of Honduras.
Everything they do at their farms is documented. They invest a lot of time and resources for new equipment and planting new varieties, ultimately improving the quality of their coffee. Marysabel and Moises have always focused on quality, which awarded them 3rd place at the annual SCAA “Coffee Of The Year” competition in 2010. They have also done well in the Cup of Excellence for several years, as one of the few producers from their area.
The Caballeros are very committed to making their farms environmentally sustainable. On their farms, they focus on soil quality improvements, to ensure a healthy growing environment for their coffee shrubs. They produce organic fertiliser made from cow and chicken manure, mixed with pulp from coffee cherries and other organic material. This is used in addition to mineral fertiliser, ensuring that the coffee plants get all the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, mainly for the cherry-pickers to eat. Biodiversity at the farms also ensures better growing conditions and shade for the coffee trees.
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.
