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.

This month:
East Africa

Gitwe

Washed Bourbon
250g

Karimikui

Washed SL28
250g

Season of East Africa

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Subscribe and add Giku to your East African subscription this month.

This lot from the Giku hill has been processed using a natural method. This softens the typical fresh and bright berry notes into a rich and sweet jam, and rounds out the often slightly herbal finish into black tea.

East African coffees

Brew Guide

For East African coffees, we brew with a quick and hot extraction, aiming to showcase the coffee’s brightness in aroma and acidity. This straightforward V60 recipe really suits both Gitwe and Karimikui.

DATA:
15g Coffee
250g Water @ 30-50 PPM 96°C
Medium-fine grind

METHOD:
0:00 add 60g of water
0:30 pour the remaining 190g in large concentric circles
Total brew time: 2:15-2:45

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This month's coffees

East Africa

This month, we’re excited to share the first arrivals from this year’s East African crop.

Kenya and Burundi are both home to many smallholder farmers, who deliver their cherry to central washing stations to be processed. In Kenya, most are owned by farmer’s cooperatives, while in Burundi the majority are privately owned. Long Miles own the Heza Station, where this washed lot from the Gitwe hill was processed, creating notes of gooseberry, redcurrant and rooibos. The Karimikui station is owned by the Rungeto Farmer’s Cooperative Society, who also own the Kii and Kiangoi stations. Karimikui is our first fresh crop Kenyan arrival of the year, with ripe redcurrant, blackcurrant and caramel.

Fruity & acidic

Washed Bourbon

Gitwe consistently produces excellent quality coffee, due in part to rich soils and high altitude. In fact, it was this hill that was chosen for Long Miles’ model farm, where they produce their own coffee as an example for agronomic techniques for surrounding farmers. Coffee farmers from the Gitwe hill deliver to Long Miles’ Heza station. Heza uses a double fermentation process, where the cherries are first de-pulped and fermented without water for around 12 hours, before water is added and the coffee is soaked for a further 12 hours.

This careful processing, along with excellent conditions on the Gitwe hill, seems to result in our favourite washed coffees year after year, with crisp and ripe redcurrant jam followed by a clean and herbal rooibos finish.

Fruity & acidic

Washed SL28

The small region in Kirinyaga that the Karimkui mill serves, surrounding the village of Ngariama, is mainly a tea-growing area, so most of the coffee plant stock is rather new. The region is known for very high quality of both tea and coffee; being planted somewhat later than neighbouring regions means soils haven’t been tired out by years of conventional agriculture, with its sprays and chemical fertiliser. We visited the region in January 2022, witnessing the density of both coffee and tea plantation in the lush green landscape.

This lot from Karimikui is tasting rather crisp and fresh, with ripe red berries emanating from the cup.

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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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