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:
Hacienda La Papaya

Hacienda La Papaya

Anaerobic Typica
250g

Hacienda La Papaya

Natural Typica
250g

Hacienda La Papaya Collection

Add Washed Typica

We’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and Cafexporto. This month's subscription features the natural and anaerobic Typica lots.

Hacienda La Papaya

Brew Guide

When brewing very expressive coffees, like these two lots from Hacienda La Papaya, I like to use a simple recipe, allowing the coffee to fully express itself using clean water and a low agitation extraction. This straightforward V60 recipe really suits this month’s two Typica lots.

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

METHOD:
0:00 add 60g of water
0:45 pour up to 120g slowly, over about 10 seconds
Continue to pour in the centre of the brewer at a very slow speed, trying to match the flow out of the brewer. The target of 250g should be reached at around 2:00.
Total brew time: 2:30-3:00

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Discovery Subcription

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2 x New coffees every month
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Exclusive content

This month's coffees

Hacienda La Papaya

This month’s subscription signals the return of Ecuadorean coffee to our line up. Juan Peña produces some of the most exciting coffees we have tasted from Ecuador, a wide variety of expressions, mainly focussed on the Typica varietal.

During our visit in November 2021, we were captivated, both by the beauty of the farm, but also by Juan’s exacting approach to quality coffee production.

Fruity & acidic

Anaerobic Typica

Juan’s background as a rose farmer and agricultural engineer has shaped his meticulous and exacting approach to coffee. From varietal selection, plant nutrition and disease prevention, to fermentation, drying and sorting, each step is approached with intention and dedication. We hope you enjoy both the juicy Anaerobic and the soft Natural expression of Juan’s Typica this month.

The first coffee is an Anaerobic processed lot of Juan’s Typica, enhances the mouthfeel and acidity of the varietal, while maintaining an incredibly clean and juicy expression.

Floral & rich

Natural Typica

The second coffee is a Natural lot of the same varietal. This is a very clean representation of Typica, with florals shining through more typical natural process notes of ripe stone fruit.

DISCOVERY SUBSCRIPTION

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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