A washed Caturra from Luis Alfredo Lopez’ ‘El Ajial’ in Buesaco, Nariño, Colombia. This microlot hails from a whopping 2100masl - a figure that might seem arbitrary to some (including a past version of me!) but very high altitude represents slower ripening, denser fruits and more complex aromatics! This particular Caturra lot is just wonderfully sweet, reminding us of rhubarb, toffee and blackcurrant whilst hot, cooling to a super sweet raspberry thing!
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 15.8.2025.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.