From: 8,75

This coffee was roasted with espresso preparation in mind, yet it is suitable for filter usage when a heftier coffee is something you like.

The Outsider is our flagship espresso roast where we highlight the best an origin has to offer. Refreshed with the seasons, 4 times a year, to showcase the cream of the crop. Developed through a modern roast; displaying sweetness and a smooth acidity. Interesting for coffees with milk, but shines through straight shots and ristretto.

For spring we found a beautiful lot from Peru: La Perla (the pearl). Grown by small families in the highlands of the Amazonas. Their efforts produced a coffee thats creamy and zesty, with red berries, stone fruit and citrus, balanced through dark fruit and florals.

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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 Perla cooperation in Peru.

  • Origin: Peru
  • Region: Lonya Grande
  • Town: Various
  • Coop: La Perla
  • Crop: 2024
  • Altitude: 1800 – 1950 m
  • Variety: Bourbon, Catuai
  • Processing: Fully washed

A note from our supplier, Nordic Approach:

La Perla really does live up to its name (the pearl), as a unique, washed blend. From the region of Lonya Grande in the Amazonas, this coffee is part of the value added communal blends concept we have created with Norcafe Cooperative. La Perla is also a symbol for women in the industry, as it represents Norcafe’s “Cafe Mujer” initiative. Through sufficient support and training, this project aims to inspire more women to improve their cup quality, implement proper farming practices and performance, and ultimately, achieve a higher income to support their families.

The coffees in this Coop are either micro-lots or communal or producer blends. The farms are normally between 1-3 hectares and are family run. They harvest, pulp, ferment and dry the coffees at the farms. If the producers are part of a premium program, like ours, they will more likely invest in their production and sit on enough parchment to create potential micro-lots or improved community blends.

So far most of the coffees are coming from small caserios (villages) in from smaller villages in the north. These are all places that we have identified with great potential through selective cupping. We also know that our cooperative and exporting partners are investing in the producer relations there, offering support on quality protocols, traceability programs and premiums.

The concept for us is the same across the communities where we source. We select micro-lots of the coffees that are high performing at lot sizes between 10 – 20 bags. And we try to buy producer blends from the same areas as much as we can. The program is based on good premiums paid to the producers across all our coffees. To invest in the communities is crucial to get a consistent supply and to give the farmers incentives to invest.

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.

Additional information

Weight N/A
Country of Origin


Processing Method


Taste Notes

Peach, White flowers


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans