A washed Catuaí lot from Mauricio Vindas’ ‘Altos’ in Tarrazú, Costa Rica. La Cabra actually began working with Vindas from his first ever harvest, and whilst this is the first we’ve seen the washed selection available, we know this lot is part of an ever expansion and development of coffees from this farm. We found this selection to be more stonefruit oriented, reminding us of peach with an extremely crisp, tealike aftertaste and a juicy and nutty aftertaste.
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 10.2.2025.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.