Outsider

About This Coffee

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 blend is the weapon of choice in our own cafes, fine tuned every day. We start with the following recipe: Roughly 20 grams are used to extract 40 grams of liquid, this takes 32 – 38 seconds with 94 degrees celsius. This season’s flagship choice is a coffee from the Intibuca collective in Honduras.