Perc Coffee

Outpost Coffee

Jhon Rodriguez's Rio Negro farm produces this oxidado-processed coffee through meticulous fermentation control. After harvesting ripe cherries, the lot undergoes a 48-hour fermentation at 40°C to encourage microbial activity and oxidation, followed by depulping and a second 24-hour fermentation with controlled oxygen injection before rinsing and drying to 11% moisture. The result is remarkably clean and sweet—a rare balance of complexity and clarity—with distinct notes of milk chocolate, cherry syrup, graham cracker, and marshmallow. This is specialty oxidation done right: not experimental excess, but precision fermentation that highlights both fruit character and chocolate depth.