Outsider

9.25 EUR

OUTSIDER 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 coffee is the weapon of choice in our own cafes, fine tuned every day. We start with the following recipe • Roughly 19 grams are used to extract 50 grams of liquid, this takes 32 – 36 seconds with 94 degrees celsius. This season’s flagship choice is a coffee from the San Felipe farm in El Salvador. • Origin: El Salvador • Region: Santa Ana • Town: Apaneca Ilamatepec • Farm: San Felipe • Farmer: Jose Antonio Salaverria • Crop: 2026 • Altitude: 1840m • Variety: Bourbon • Processing: Fully washed A note from our supplier, Nordic Approach San Felipe is one of this producers best performing farms over time. It is in high altitudes being El Salvador and the trees on the farm always looks amazing. It’s planted with different types of Bourbon, and are located in steep hillsides. This farm is part of a project with an El Salvadorian producer, Jose Antonio Salaverria and he’s two sons Andres Salaverria and Jose Antonio Salaverria the younger. They are now the 6th generation of coffee producers. The ancestors started with coffee in Huachapan. Jose Antonio Senior was offered a house from he’s father in 1970, but told him he wanted a instead. And he was given Finca Los Nogales, that’s still in the family and one of the farms we are buying from the group. The coffees from the different farms are all processed at their central mill, Las Cruces. They bought Beneficio Las Cruses in 1990 and have done a lot of improvements since then. A lot of their success is based on their passion for coffee. They have been hard working and realistic, patient and focused on quality to make it sustainable. They have also managed to build a great team. Jose Antonio consider the workers and the team as the biggest asset. This is part of a long-term project. We are pre-contracting most of the coffees based on three year contracts. We are not only doing the separation by farms and blocks (tablones), but are also trying to optimize quality by changing the process to prepare a different and value added product. It’s basically done by changing the preparation from the coffees are picked by blocks and enters the pulper, through fermentation and soaking as well as the drying methods. They also have a number of different varietals at their farms, and are currently doing a lot of experiments. The majority is still a mix of the old traditional Bourbon Elite, and something they call Hibrido San Fransisco wich is a mix of Bourbon Elite and Pacas. The most impressive thing with coffees from Salaverria is the overall quality of picking: deep blood red and uniform color. Considering the volumes they are doing in total it is pretty amazing! The coffees are for the most part processed based on trials and adjustments we made at the wet mill. They are using eco pulpers called Jotagallo that are doing about 80% mechanical demucilaging. Their standard procedure is to take the parchment from the pulpers directly to the patio for drying. We have decided to soak most of our purchased coffees over night for 10 hours after pulping as we believe it will make the coffee even more elegant. We feel the cup is brighter and cleaner, seems like shelf life can be increased and the acidity profile more distinct. The cups tend to be more closed in the beginning, but they normally opens up a lot after some months after picking. We tend to like these more, even if partially the regular process and honey dried/pulped naturals are preferred by others. The coffees are then dried on clay patio up to 15 days or on drying beds in sun or under shade. We have also done loads of trials with everything from different fermentation methods, naturals and honeys the last years, both dried on patio, African beds, in shade and sun, and will follow up next year. 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.

Origin

El Salvador Santa Ana

Process

washed

Varietal

Bourbon

Altitude

1840 m