A honey processed Pacamara lot from Raul Rivera’s ‘Finca Santa Rosa’ in El Pital, El Salvador. Rivera has placed highly at Cup of Excellence competitions many times, and this is a coffee + process + producer that we have enjoyed every time we’ve had his coffee around. We love the sweetness and aromatics that come from honey processing, and we love the soft and understated complexity of the Pacamara variety. We tasted an excellently fruity cup, reminding us of grape, dates, plum, tea and cacao nib!
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.