A natural Pacamara from Raul Rivera’s ‘Finca Santa Rosa’ in La Palma, El Salvador. Rivera grows Pacamara at the highest point on his farm, located on the slopes of El Pital, the highest peak in El Salvador. This is not a shy coffee from the three-time Cup of Excellence winner, and we found a vibrant and complex profile that reminded us of tropical fruits, melon and caramel!
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 24.1.24
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.