Outpost Coffee
Decaf Colombia
$15.00
Outpost Coffee
Decaf Colombia
$15.00
A very nice decaffeinated coffee from Colombia
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Guatemala Huehuetenango Candelaria
$16.00
Visit product page →ProducerFinca Joya Grande, Finca Vasquez, Finca la MaravillaVarietyBourbon, Catuai, CaturraRegionHuehuetenangoHarvestJanuary - AprilAltitude1500-2000 metersProcessWashedTasting Notes: Caramel, Dark Chocolate, Red Apple
Huehuetenango Unroasted Coffee Beans
Huehuetenango farms sit high in the mountains ranging from 5,000 – 6,500 feet (2,000masl). This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico’s Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at dizzying heights. The fact that Huehuetenango farms are so high up and remote means that producers must often set up their own micro-mills. Fortunately, Huehuetenango is also blessed with numerous rivers that facilitate washed-process coffee.
Candelaria is one of Genuine Origin’s first community lots, crafted by our amazing quality control lab in Guatemala City. They work with producers across Huehuetenango to develop a consistent, high-quality blend every year. In the cup, Candelaria has bright acidity, light body, and sweet notes of milk chocolate, caramel, and roasted almond.
Guatemalan Green Coffee Beans
With its rich volcanic soil, mountainous terrain, and varied micro-climates, Guatemala is a perfect country for coffee cultivation. Centuries of agricultural history have transformed Guatemala into the spectacular coffee origin it is today, and Guatemalan green coffee beans are the delight of roasters and coffee drinkers alike. With its wide array of growing regions, Guatemala encourages a diverse range of outstanding flavor profiles. Read more in our Guatemala Coffee Origin Report here .
Guatemalan Coffee Quality
A Strictly Hard Bean (SHB) coffee grows at altitudes of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that are considered higher quality. During dry milling, this lot was further sorted to European Preparation (EP) standards with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.
Washed Coffee Processing
In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches the optimal moisture level.
Washed processing has become widely popular. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.
Information courtesy of Genuine Origin
Roasted by Outpost Coffee Co
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$18.00
Visit product page →GrowerPendi FarmsVarietyAteng superRegionAceh Tengah, SumatraHarvestSeptember - DecemberAltitude1,500 metersSoilVolcanic loamProcessNaturalTasting Notes: Strawberry, Spices, Black Tea
(Roaster's note: The smell and taste of 'strawberry' was no joke. From the moment we opened the bag, the fruity fragrance from the beans filled the shop. More important it translated well to the cup.)
Sumatran Natural Process Green Coffee
Pendi is a producer in Sumatra with a farm in Kute Panang at 1,500masl. Although the wet-hulled, or giling basah, process is the most widely adopted processing method in Indonesia, Pendi applied the natural process to this lot of Ateng Super green coffee, yielding complex flavors and a variety of fruit notes that complement a syrupy body.
Ateng is a commonly grown local variant with a lineage that traces back to the Timor Hybrid. The Ateng Super line originated from a single dwarf tree on a farm in Aceh Tengah that stood out for its small size and high yield, thus earning it the designation of a “super” varietal. Ateng Super trees can also start producing crops only a year after planting, which helps farmers repay their debts more quickly after an investment.
Sumatran coffee production has a long history, extending to the 17th century when the Dutch East India Company imported coffee plants to Indonesia. Indonesia’s large, westernmost island is home to a wide range of tropical flora, fauna, and microclimates. Farms on Sumatra are typically 0.5 to 2.5 hectares scattered across remote regions, connected by a network of collectors, processors, traders, and exporters to the global market.
Information courtesy of Genuine Origin
Roasted by Outpost Coffee Co
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$17.00
Visit product page →ProducerChelbesa Wet MillVarietyWolisho, DegaRegionChelbesa kebele, Yirgacheffe, SNNPRHarvestNovember - JanuaryAltitude1950-2200 metersProcessNaturalTasting Notes: Cinnamon, Lemon Zest, Hibiscus, Pear
(Roaster's note: The staff didn't hesitate to exclaim "Caramel" when simply smelling the roasted beans. The grinding released honey-pear like aromas and milk chocolate. In the cup is where the cinnamon took center stage along with the clove. As the cup cooled hints of hibiscus shined through.
Ethiopia Yirgacheffe Organic Natural Coffee
The Chelbesa kebele (village) is a renowned producing area in Yirgacheffe in the Gedeo Zone of Ethiopia’s Southern Nations, Nationalities, and Peoples' Region (SNNPR). Here, shade-grown coffee thrives under a dense, layered, semi-forest canopy. The Chelbesa wet mill was established in 2019 with the goal of sourcing fresh coffee cherries from hundreds of nearby smallholders. Over 760 producers contributed to this Grade 2 natural processed coffee.
Ethiopian Yirgacheffe Coffee
Considered by many to be the birthplace of coffee, Yirgacheffe needs little introduction. Ancient landrace varieties dominate the smallholder coffee gardens that are often organic by default, tended by farmers who intercrop food crops to maximize the potential of this region’s fertile soil.
Most Yirgacheffe farmers are smallholders farming fewer than three hectares. Coffee is generally sold as cherry to centralized washing stations. This practice helps control quality and allows wet mills to bring out the distinctive Yirgacheffe terroir.
Natural Processed Ethiopian Coffee
In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that can take up to four weeks. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage. After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export.
Information courtesy of Genuine Origin
Roasted by Outpost Coffee Co
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$17.00
Visit product page →ProducerWilder GarciaVarietyBourbonRegionCajamarcaHarvestAugust-OctoberAltitude1800 metersProcessWashedTasting Notes: Tropical Fruits, Florals and Spice
(Roaster's note: This coffee has layers of flavor with low acidity and a long aftertaste. It is truly a coffee that anyone could drink all day and not grow bored with. All the subtle fruit flavors make for an excellent iced coffee or cold brew.)
Wilder Garcia - Peru Microlot Green Coffee Beans
Wilder Garcia maintains a close relationship with the health of his coffee trees. At 1800masl, his 23-hectare farm enjoys an ideal climate for growing Arabica coffee, which spans 16 hectares of land.
Wilder began implementing a Tissue Management System (TMS) on his coffee farm six years ago to achieve a productive balance. The system relies on a two-year cycle and is applied in blocks. Caturra, Bourbon, Typica, Geisha, and Java varietals grow here, and their tissue management depends largely on the skeletal style of the trees. In 2020, Wilder also renovated four hectares with new coffee plants.
After the harvest, cherries are often depulped on the same day and fermented for 48 hours in hermetic tanks before drying in solar dryers. The farm produces around 720 quintals of parchment annually (1 quintal = 46kg of green coffee beans).
What Does Coffee From Peru Taste Like?
Peruvian coffee beans thrive in the high altitudes of the Andean peaks, slowly maturing into incredibly sweet cherries that are hand-picked for maximum ripeness. They’re known for their medium-bodied and well-balanced flavor profiles and offer notes of chocolate, nuts, and mild acidity.
Peru Green Coffee Beans
Peru is the world’s 5th largest producer of Arabica coffee and it is gaining in popularity. The thin air, soaring altitudes, and fertile soil throughout Peru come together to form a breathtaking environment where coffee thrives. But sharing a border with the largest coffee-producing nation in the world is not easy. While Brazil’s efficiency and price points are unmatched, Peru finds its footing in differentiation and variety, making every harvest something to look forward to.
Information courtesy of Genuine Origin
Roasted by Outpost Coffee Co
