A natural Typica (Mejorado?) from Juan Carlos Velez in Azuay, Ecuador. This lot was exported thanks to Juan Peña, a long time friend of Velez’, who began a project to showcase the work of some small and remote producers in Ecuador. We tasted an amazingly clean profile of of silky blueberries, lemon and chocolate - remarkably clean and balanced with a perfect structure.
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 7.5.2025.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.