Um YAYE! A natural lot of predominantly 74158 varieties grown between 2150 and 2300 masl in Chericho, Sidamo, Ethiopia. Yaye itself is sitting very high, around 2200masl. Thanks to this, we get very slow ripening times and slow drying times of the coffees as well, leading to great and unique complexities across the board. This is our kind of natural - fruity, floral and complex through-and-through. We tasted a pastel pink profile: musk stick, custard, soaring from red to yellow to blue flavours, like a rainbow sour strap minus the sour flavour! It’s ridiculous.
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 13.8.2025.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.