La Cabra coffee

Whole-bean specialty coffee from Brazil, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and for espresso. The brew is reminiscent of creamy milk chocolate, walnut and sweet strawberry jam. Country: Brazil Region: Chapada de Minas Producer: Lucas Alves de Oliveira Processing: Natural Varietal: Catuai Altitude: 850 m a.s.l.

Whole-bean specialty coffee from Burundi, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and for espresso. The brew is reminiscent of black tea and dried apricots. Country: Burundi Region: Kayanza Producer: Long Miles Processing: Washed Varietal: Bourbon Altitude: 1800 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and for espresso. The brew showcases complex white florals, before a soft cup reminiscent of sweet lemon curd. Antonio ‘Tony’ Medina is a second generation farmer, but didn’t grow coffee himself until 1991. Tony’s father gave the farm its name; La Colina translates to ‘the hill’, named for the high elevation here in the Chimaltenango hills. La Colina is located just outside the town of San Martin Jilotepeque, only about one and a half hours from the Guatemalan capital, Guatemala City. It’s also a short drive from the famed Antigua region, the source of Tony’s inspiration to start growing coffee, after initially growing corn and beans on his plot of his father’s lands. This lot is a great illustration of Tony’s years of experience. Even before planting, Tony was aware of the great level of care the Geisha plant requires, and has slowly become accustomed to how the plant acts and what it needs when growing here. Ripe cherries from his Geisha plot are transported to the wet mill and de-pulped, before fermenting in tanks for 32 hours. This long and slow fermentation is typical at these high altitudes in Guatemala, creating a great deal of complexity and a soft overall cup profile. Here, we find deeply complex florals of jasmine and magnolia, and a soft cup profile reminiscent of lemon balm with a poached fruit sweetness. Country: Guatemala Region: Chimaltenango Producer: Antonio Medina Processing: Washed Varietal: Geisha Altitude: 1700 m a.s.l.

Whole-bean specialty coffee from Guatemala, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and for espresso. The brew resembles ripe apricots, cascara, and dried fruit. Country: Guatemala Region: Huehuetenango Producer: Sebastiana Gaspar Processing: Washed Varietal: Caturra, Catuai Altitude: 1600 m a.s.l.

Whole-bean specialty coffee from Kenya, roasted in Denmark by La Cabra. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and for espresso. The brew is fruity, well-balanced, with pleasant acidity. You can expect the notes of forest fruit, and caramel. Country: Kenya Region: Kirinyaga Producer: Thirikwa FCS Washing station: Gakuyuini Processing: Washed Varietal: SL28, Ruiru 11, Batian Altitude: 1600 m a.s.l.