A honey processed Red Catuaí from Rodrigo Mazzoco in Vargem Alta, Espírito Santo, Brazil. Despite a modest altitude of ~1050masl, the complexity of this coffee comes from the hot days followed by very very cool nights in the Vargem Alta region. This coffee was sourced thanks to Acervo, who are a Brazilian roaster who work with smallholders and showcase some of the most unique Brazilian coffees around! Honestly this was one of the most juicy and salivating Brazils I had, I really thought it was a Colombian on the cupping table! We found a floral and stonefruit driven cup with a bright citrus tone lifting it toward peach and lemon with a red grape, violet and lightly funky brightness to the aftertaste.
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 14.9.2026*.
This coffee is 200g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.