This coffee is a Gesha variety from Cajamarca, Peru, produced by Roger Quispe and his family in the Chontalí highlands. Grown at 1900 meters above sea level, the beans are processed using an anaerobic washed method. The flavor profile features cloudy lemonade, red grape, and apricot notes. The high-altitude environment and careful farming practices contribute to the exceptional quality characteristic of the Gesha variety, with vibrant acidity, floral aromas, and tropical fruit notes.
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.
