An anaerobic honey processed Caturra from Blanca Edilma Lopez' 'La Mina' in Buesaco, Nariño, Colombia. Lopez inherited La Mina after the passing of her father Franco Héctor, a regular appearer in the Cup of Excellence competitions. This represents a somewhat experimental lot which is super cool, cherries are sealed and fermented for a day, before being mostly depulped and then fermented a lá honey, before being slowly dried. Funky rich and chocolatey, we taste hazelnut, blackberry pie, and tropical fruits!
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 16.9.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.