A washed Castillo and Catimor lot from Ana Mustafa in Risaralda, Colombia. This lot has undergone a 'fed batch' style of fermentation, where each day a new amount of coffee is added to the fermentation tank to act as extra 'fuel' for the fermentation. The results are a very balanced and clean, layered expression of red grape and tropical fruits in this stalwart coffee from La Cabra!
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 1.5.2024.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.