We are proud to present the most unique Brazilian lot that we have ever tasted. This lot was offered on auction back in November last year. Since the long but successful bidding round, we have waited patiently to get the entire production of this beautiful lot to our roastery in Aarhus.Of all the curious and wonderful lots from the auction program we fell in love with JACI.
To create the Jaci, cherries were fermented inside stainless-steel tanks in an environment without oxygen, this fermentation process is known as semi-carbonic maceration. By fermenting the cherries rather than pulped seeds, intense flavours are achieved due to the intra-cellular fermentation.
This is a complex, modern coffee experience.
Subscribe to our service throughout February to receive Jaci together with another great Brazilian, Pinheirnho.
The purest, cleanest and finest coffees we can get our hands on.
You can expect freshly roasted seasonal coffee of the finest quality.
We will source coffee only for the subscription service.
Develop your tasting abilities and insights along with us.
Expect uniqe microlots like the Sudan Rume every now and then.
From the very skilled La Cabra team.
Expect new coffees every month.
Clear citric acidity, dried fruits, and an intense caramel toffee sweetness
Ripe red berries resting in citric acid
Approaching coffee cherry processing with a mix of science and art.
Cacco and hazelnut flavoured body finished by date and prune sweetness
Tart forest berries popping out in a full-bodied and sweet jam jar
A harmonious palate pleaser of cocoa nibs and sweet tomato with a malic acidity in the finish
When you brew a coffee from La Cabra you can expect to find a consistently high-quality product roasted with a specific profile in mind.
Traveling to countries of origin in search of new and inspiring green coffees is in essence an exploration of sensory connections from soil to cup. And while we ultimately make our green coffee selections based on performance on the cupping table, understanding the panoply of tastes connected to a particular varietal, terroir and processing method helps us make much more robust decisions over time. A green coffee is milled from a processed cherry, and the character of a coffee cherry comes to life as the result of highly specific conditions. Coffee varietal, terroir and processing all influence the flavour potential that our roaster can unlock. To us this means looking for the proper balance of sugar development at different temperatures that will allow the inherent character of a coffee to shine bright on the cupping table. Each of the coffees we sell is therefore roasted in the manner that suits that specific coffee best.
We believe that this single roast philosophy is the most appropriate starting point when brewing no matter which brew option you have in mind. Our search for brightness in coffee starts at origin, continues with the roast, and comes to fruition when brewed, whether on our cupping table, on the bar, or on your kitchen counter.
Danish Barista Championship, 2017
Danish Barista Championship, 2016
Danish Brewers Cup, 2012, 2014 & 2016
Australian Brewers Cup, 2015
Austrian Barista Championship, 2014 & 2015
Czech Republic Brewers Cup, 2015
Polish Brewers Cup, 2016