The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets. We are privileged to have known the Peraltas for several years and admire the attitude and values that have led to top specialty preparations. We are delighted to bring their micro-lots and special preparations to Europe.

This coffee utilises an ‘anaerobic natural’ process. Coffee cherries are selected and harvested then laid out to dry in cherry for a total of 28 days, 22 days on outdoor raised beds and 6 days undercover. The coffee is then pulped and then in an additional step recently introduced, there is a non-oxygen fermentation period after pulping. This increases the opportunity for a more prolonged drying overall and can lead to more flavour development without inducing negative fermented flavours.

La Samaria

Since launching Outpost, our core focus can be summed up in a threefold approach: Sourcing, Roasting and Training.

Our commitment to total quality extends into providing a personal and devoted wholesale service, supporting like-minded coffee retailers who sharing our values and goals.

La Samaria

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La Samaria

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