Products
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$15.00
Visit product page →We deliver locally on Mondays and Thursdays.
Taste the darker side. Desperado has a cult-like following in our shop and features coffees from Colombia and Guatemala.
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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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$15.00
Visit product page →Our signature espresso blend proudly served in our own cafe. The legend.
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$15.00
Visit product page →An Outpost favorite - sweet, fruity, and bright. A modern blend roasted on the lighter side featuring delicious coffees from Guatemala and Ethiopia.
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$15.00
Visit product page →Bringing justice to coffee blends everywhere. A perennial bestseller featuring coffees from Brazil and Guatemala.
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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
