La Cabra

Discovery Subscription

Our Discovery coffee subscription allows us the opportunity to share new experiences with you every month, taking you with us on our journey through the changing seasons of coffee.

La Cabra

Discovery Subscription

Our Discovery coffee subscription allows us the opportunity to share new experiences with you every month, taking you with us on our journey through the changing seasons of coffee.

Limited offer

Try our new chocolate

Our new release from Honduras, with a deep and sweet character of raspberry and hazelnut nougat. This lot is composed of only red Trinitario pods, harvested in Southern Copán, fermented in wooden boxes for 120 hours, before drying on raised beds, similar to those used for coffee.

Subscribe this month to taste our new chocolate, which is included in the first subscription delivery.

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clean and carefully crafted coffees

Brew Guide

When brewing such clean and carefully crafted coffees as those in this month’s subscription, we push the extraction higher, in order to showcase their full potential.

DATA:
15g Coffee
250g Water @ 30-50 PPM 93°C
Medium-fine grind

METHOD:
0:00 add 60g of water
0:45 pour 65g of water (125g)
1:30 pour 65g of water (190g)
2:15 pour 60g of water (250g)

Total brew time: 3:30 minutes

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Discovery Subcription

As a subscriber you get

2 x New coffees every month
15% on all other orders
First in line for rare coffees
Exclusive content

This month's coffees

Clean Expressions

This month’s coffees are excellent examples of crisp and clean profiles, but produced in rather different environments.

In Colombia, Educardo Flores produces a typical washed Colombian style, using careful picking, sorting and fermentation to create clean and crisp lots. This kind of profile is not normally associated with Brazil, but in southern Minas Gerais, Fabiano Diniz is trying to change this. The region of Matas de Minas region sits on the border to the mountainous state of Espírito Santo, near the Caparáo National Park. The high altitude here, along with the Diniz family’s meticulous approach, leads to a profile reminiscent of what we’d expect in Colombia, but produced under rather different conditions.

Washed Colombia

Educardo Flores

This lot in particular is of Colombia and Castillo varietals, and is processed using a rather straightforward washed process. Ripe cherries are fermented in sealed bags for 2 days, de-pulped, washed and transferred to parabolic driers. The focus here, however, is on quality varietals grown carefully with positive influence from terroir.

This lot has a crisp and fresh expression, with bright red berries and currants balanced by sweet black tea.

Natural Catucai

Fabiano Diniz

This particular lot is of the Catucai 2SL varietal, a natural crossing between Catuai and Icatu that is rather popular on Brazil. Unusually for Brazil, this lot is fully manually and selectively picked, making sure of even and ripe cherries. This is a naturally processed coffee, but is pre-fermented in water-filled tanks before drying. This gives a very slow and controlled start to fermentation, with temperature and microbial activity carefully monitored to ensure consistency. The sealed tanks also favour a lacto-bacterial fermentation as opposed to yeast, pushing the fermentation in this direction as it continues on the beds.

This control, and the generation of lactic acid, leads to a rather unique and very clean expression of Brazil, a profile that has become the Diniz family’s signature. The high altitude, selective picking and careful fermentation lead to a profile more reminiscent of washed Colombia, with crisp notes of apple and rich brown sugar.

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Come explore with us

We’re always happy to continue our conversation with you through our webshop portal, whether it be purely practical, or discussions about this month’s coffees. We see our role as simply a middleman between you and some of the best coffees in the world, and the people who produce them. These people inspire us, and we do our utmost to share both their coffees and their stories with the people who appreciate them most.

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