Outrenoir

Your custom coffee will come from two different regions: - The heart of the Yrgacheffe area in Ethiopia where the Chelchele farm, established in 2013, is located 400 kilometres south of Addis Ababa. At 2,000 metres above sea level, this is one of the regions renowned for its excellent coffee and environmentally friendly farming practices. - Northern Rwanda, in the Koko region of Gakenke district, where the coffee trees of the Kabila cooperative grow at an altitude of 2,000 metres. With its lakes and mountains, this province has exceptional production conditions thanks to a savanna climate with dry winters.

To create Outrenoir, Daniela Capuano imagined a blend of two varieties of character and a third more gentle to balance the whole. The result is a powerful, round and enveloping composition with notes of dark chocolate, wood and spices: - The red Bourbon variety, with its unique aromatic profile, is a preferred choice for coffee lovers looking for an exceptional taste experience. This variety is known for its sweetness and refined notes. The grains are carefully selected for their maturity and density, ensuring a constant quality. - The Ethiopian Heirloom comes from organic farming on the Chelchele farm, in the heart of the Yrgacheffe region. It gives the assembly of sweet notes of white flowers. - The Nganda, Coffea Canephora with woody and spicy notes so singular, comes from the Cooperative of Kabila, on the terroir of Coko in Rwanda.

The "Nature" process consists of drying the whole fruit - the coffee cherry - leaving the beans in contact with the pulp and skin. After harvest, cherries are placed on large raised beds where they dry in the open air for about three weeks. Once the drying is finished, the bean is separated from the fruit in a delicate and manual way. This slow fermentation gives the coffee a remarkable aromatic intensity. Known as the dry process, this method is an environmentally friendly and sustainable choice because it requires very little water compared to washed processing methods.

Each variety that makes up Outrenoir is roasted separately, to respect its profile and to complete its organoleptic potential. For this strong and full-bodied blend, Daniéla Capuano chose to push the roasting times to get body and sweetness. To guarantee you an exemplary freshness, these coffees are roasted on order in a workshop in Bordeaux that has organic certification.

The daughter of Brazilian coffee producers from Minas Gerais, Daniela grew up among the coffee trees on her family’s farm. After studying design, it is quite naturally that the passion for coffee wins and she makes her first weapons as a barista in Belo Horizonte. Her desire to travel led her to France, where she won the 2019 Meilleur Ouvrier de France Torréfaction competition, of which she is still the only woman to hold the title. Considered by her peers as the reference coffee expert, Daniela signs with Saudade and Outrenoir two exceptional blends.