A natural Castillo lot from Heyler Guerra in Tolima, Colombia. This is La Cabra's third year purchasing this unique coffee, which has undergone an oxygen-free fermentation to add a whole extra dimension of flavour! We tasted a rich and complex natural expression, that reminded us of raspberry, red grape and dark chocolate with a bit of a 'blue-purple' vibe going on as well. Great stuff especially for the funky lovers!
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.