This coffee is produced by Aley Calderon in San Adolfo, Acevedo, Huila, Colombia, at an altitude of 1500-1600 meters. It is a blend of Castillo and Colombia varieties, processed using a double fermentation method: once in the cherry and again after pulping, followed by thorough washing and drying in a parabolic greenhouse. The flavor profile features notes of stone fruit, honey, and milk chocolate.
Outpost Coffee was founded in Nottingham in 2013 as a small, focused specialty roastery. A training centre followed in 2015, and a coffee bar on Stoney Street opened in 2016 beneath the training room. Head roaster Chris tweaks profiles for each origin and varietal, typically offering coffees roasted for both filter and espresso. The roastery now supplies over 80 specialty coffee shops, hotels, restaurants, and offices across the UK. Their sourcing includes direct trade with indigenous communities, and packaging is fully recyclable with FSC certified shipping boxes and carbon neutral delivery. Milk at the café comes from The Duffield Dairy in Derbyshire.
