A washed blend of Caturra, Colombia and Castillo from Leonardo Loazia's 'Alto Naranjal' in Buesaco, Nariño, Colombia. We are very familiar with the work of the Loazia family, and it's a delight to get to share their sweet and richly textured coffees. A family run plot shows four brothers work among their 12ha area, and this lot is somewhat of a collective representation of their agricultural efforts, highlighting their three most prominent varieties. We found a chocolate body with great juice reminiscent of lime blossom and caramel, cooling into red fruits and sherbet!
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 14.9.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.