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 Intibuca collective in Honduras.
- Origin: Honduras
- Region: Intibuca
- Town: Pozo Negro
- Coop: Intibuca collective
- Farmers: 60
- Crop: 2025
- Altitude: 1600-2000m
- Variety: Catuai, Bourbon
- Processing: Fully washed
A note from our supplier, Nordic Approach:
The coffees from Honduras can be so amazing when they are from the right places and are processed well. They often have more complexity, depth and richness than other Central American coffees. Many specialty coffee buyers in Honduras are focused in and around the department (state) of Santa Barbara. We were hoping to expand our offering from Honduras, and decided to look at other regions to see what potential we could find. Intibuca stood out as a department with delicious coffees, and enormous potential to produce more if producers could find a market.
We have recently partnered with a group of 60 producers in the community of Pozo Negro, located in the municipality of Masaguara in Intibuca. These producers have organised themselves into a group who come together to learn and share knowledge. They elect a chairman every year who, for several years running, has been Wilmer Alexis Grau Montoya. As Joanne met with this group and heard from the producers themselves, their shared respect for Wilmer was clear. They hold regular meetings, to organize themselves and their production and to support each other in improving the quality of their coffee.
This group of producers is making an enormous effort, and reinvesting in their infrastructure on their wet mills, drying facilities and back into their production. This is an exciting development, as it allows for greater traceability and separation of high quality micro-lots, and is by no means ordinary for Honduran coffee producers. Our aim in working with this group is to find them a stable market for these coffees, and to assist them to further develop quality, and increase the amount they earn for their coffee over time.
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 8 weeks after roast date. We advice to rest our espresso coffees for 7 days before brewing. Store your coffee in a dry, dark and cool place, avoid the fridge.
