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:
Santa Barbara

Erin Moreno

Anaerobic Parainema
250g

Fredy Sabillon

Honey Parainema
250g

DISCOVERY SUBCRIPTION

Tote bag Sign up offer

The new Another Aspect tote bag follows the familiar La Cabra design, but brings the expertise and quality that we have come to expect from the rest of the collection. Sign up to our coffee subscription and add a La Cabra X Another Aspect tote bag to your first shipment.

Another Aspect x La Cabra

Tote bag

Made in the same factory in Porto, Portugal as many of the other pieces, also from 100% organic cotton, the quality here is on another level from previous iterations of our tote. Another Aspect’s attention to detail continues inside the tote, with a sectioned inner pocket perfect for securely storing smaller items.

Free Shipping

To more than 40 countries*

Manage Subscription Easily

Skip a shipment or cancel at anytime

For All Brew Methods

Whether it is immersion, percolation or espresso

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

Honduras

Santa Barbara

This month’s subscription is our first release of the season from Honduras, with a returning favourite lot from Erin Moreno, alongside a lot from a new producer in Fredy Sabillon. Both lots are of the Parainema varietal, which shows its versatility and quality here with two rather different cup profiles.

Anaerobic Parainema

Erin Moreno

We feel the Parainema's varietal characteristics are clear here, with fresh herbal aromas followed by a crisp and juicy acidity. The anaerobic process has highlighted this acidity, while adding layers of complexity, especially in the finish. The herbal notes soften into an almost tea-like dryness in the finish, bringing an excellent balance to the cup.

Honey Parainema

Fredy Sabillon

This lot was processed as a honey, de-pulped and pre-fermented for 2 hours in open tanks, before drying on raised beds under parabolic driers for around 15 days, turning often. The pre-fermentation and relatively long drying time means a degree of process influence on the cup, softening the Paraneima character into rich and ripe fruit.