So many good releases from La Cabra and thanks to me being away on my honeymoon for a couple weeks we’re really just sharing the best versions of these coffees with you! Everything cupped so vibrantly, including this new washed Typica from Juan Peña’s ‘Yacuri’ in the Zamora-Chinchipo region of Ecuador’s south. In the past, we’ve had these real sherbety coffees from this region, standing out thanks to their vibrant cities acidities. Peña’s release leans more toward berries and red colours: cherry, strawberry, chocolate, honey and raspberry aromatics. Simply divine.
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 11.5.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.