Colombia

Alto Bonito

Floral aromas of chamomile give way to a soft and delicately balanced cup, with notes of round nectarine and a rich caramel sweetness.
  • Grown in the mountainous region of Tolima, Colombia.
  • Rust resistant Tabi varietal brings a fresh quality to the cup.
  • Arnulfo Quintero has owned the farm for the past 13 years.
  • Notes: Chamomile, Nectarine and Caramel.
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Chamomile

Nectarine

Caramel

About the coffee

Alto Bonito

Arnulfo Quintero has owned Alto Bonito for 13 years now, and has a rich personal history in coffee growing. He grew up on his family’s farm in Quindio, helping his father with everyday tasks, being exposed to the knowledge he would eventually use at Alto Bonito.When Arnulfo and his family purchased the farm, they kept its original name, which was given due to the high altitude and beautiful scenery, overlooking the valley down into the town of Planadas. The farm is only a short drive north of the town, a crucial centre for local coffee producers, home to many cooperatives and coffee buyers.

Like many in Tolima, Arnulfo is rather new to speciality coffee production, so grows mainly Caturra and the more modern Castillo, introduced to the region in the 2000s after a particularly hard-hitting leaf rust outbreak. After attending training and cupping sessions with InCoNexus, our export partner in the region, Arnulfo felt encouraged to plant a plot of the Tabi varietal, a hybrid with the rust resistance of Castillo, but which is able to maintain more of the cup quality of traditional varietals like Caturra. Many farmers in Tolima have a diversified income, to deal with the region’s unstable past. This was an area of great activity for the FARC guerilla, and many who now grow coffee here were previously coca growers controlled by the FARC. For this reason, Arnulfo also grows bananas and oranges for the local market, but coffee is the family’s main source of income.

Partly due to schemes like those from InCoNexus, we are seeing a renaissance in growing coffee in Tolima, especially in the south around Planadas, not far from the border with Huila. Farmers are planting new varietals such as Pink Bourbon, Geisha and Tabi, and paying more attention to careful and often experimental fermentation. Arnulfo is a great example of this, and we’re excited to share his coffee with you, a crisp and clean washed Tabi with floral aromas of chamomile followed by a soft and balanced cup, with round nectarine and rich caramel.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Arnulfo Quintero
Region Tolima
Altitude 1800 masl
Varietal Tabi
Process Washed
Harvest November 2019

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.
Kr. 119,00

QTY:
Floral aromas of chamomile give way to a soft and delicately balanced cup, with notes of round nectarine and a rich caramel sweetness.
  • Grown in the mountainous region of Tolima, Colombia.
  • Rust resistant Tabi varietal brings a fresh quality to the cup.
  • Arnulfo Quintero has owned the farm for the past 13 years.
  • Notes: Chamomile, Nectarine and Caramel.
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Chamomile

Nectarine

Caramel

About the coffee

Alto Bonito

Arnulfo Quintero has owned Alto Bonito for 13 years now, and has a rich personal history in coffee growing. He grew up on his family’s farm in Quindio, helping his father with everyday tasks, being exposed to the knowledge he would eventually use at Alto Bonito.When Arnulfo and his family purchased the farm, they kept its original name, which was given due to the high altitude and beautiful scenery, overlooking the valley down into the town of Planadas. The farm is only a short drive north of the town, a crucial centre for local coffee producers, home to many cooperatives and coffee buyers.

Like many in Tolima, Arnulfo is rather new to speciality coffee production, so grows mainly Caturra and the more modern Castillo, introduced to the region in the 2000s after a particularly hard-hitting leaf rust outbreak. After attending training and cupping sessions with InCoNexus, our export partner in the region, Arnulfo felt encouraged to plant a plot of the Tabi varietal, a hybrid with the rust resistance of Castillo, but which is able to maintain more of the cup quality of traditional varietals like Caturra. Many farmers in Tolima have a diversified income, to deal with the region’s unstable past. This was an area of great activity for the FARC guerilla, and many who now grow coffee here were previously coca growers controlled by the FARC. For this reason, Arnulfo also grows bananas and oranges for the local market, but coffee is the family’s main source of income.

Partly due to schemes like those from InCoNexus, we are seeing a renaissance in growing coffee in Tolima, especially in the south around Planadas, not far from the border with Huila. Farmers are planting new varietals such as Pink Bourbon, Geisha and Tabi, and paying more attention to careful and often experimental fermentation. Arnulfo is a great example of this, and we’re excited to share his coffee with you, a crisp and clean washed Tabi with floral aromas of chamomile followed by a soft and balanced cup, with round nectarine and rich caramel.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Arnulfo Quintero
Region Tolima
Altitude 1800 masl
Varietal Tabi
Process Washed
Harvest November 2019

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

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