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 El Peñas farm in Guatemala.
- Origin: Guatemala
- Region: Huehuetenango, San Antonio Huista
- Town: Aldea el Pajal
- Farm: El Peñas
- Farmer: Pedro Aguilar Mendez
- Crop: 2023
- Altitude: 1550 – 1680 m
- Variety: Caturra, Catuai, Bourbon and Mundo Novo
- Processing: Fully washed
A note from our supplier, Primavera:
When Pedro started growing coffee 30 years ago, a lot of producers were focused on producing quantity. Pedro however, has always focused on quality and proudly so! Las Peñas is the name Pedro landed on for his farm, due to the very large limestone rocks and crags that form part of his plot. These geological features trap organic matter and keep the land from eroding.
When asked what the future holds: “Since we began working in coffee we’ve focused strongly on quality. In 2011 we won a competition with our coffee and this has motivated us to improve our processes even more so we can achieve an even higher quality.”
Once the ripest cherries on Pedro’s farm are picked, they are immediately transported to the depulper. After the fleshy fruit of the coffee cherries has been removed, the coffee goes into the fermentation tank. The fermentation tank is a concrete basin, lined with ceramic tiles. The beans are dry fermented, a process that saves the use of water. The coffee is fermented for approximately 32 hours. After the fermentation is complete, the coffee is rinsed and moved into a bath of clean water. Here it rests for another 12 hours. The parchment coffee is completely clean now and ready to be dried. The coffee from the Las Peñas lot is dried in the direct sun for 6 hours over the duration of 6 days. Pedro makes sure that the coffee dries evenly by only having it dry in the sun from 9 in the morning until 2 in the afternoon. While it dries, Pedro makes sure that the beans are turned every 20 minutes. Pedro’s is committed to produce the best green coffee he can and his precise way of tackling the processing ensures a high quality cup!
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.