Costa Rica

Altos 250g

Fruity and rich naturally processed coffee by Mauricio in Tarrazu.

Blueberry, Cream and Chocolate

FREE WORLDWIDE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (54€)

WE SHIP EVERY TUESDAY

We always want you to get freshly roasted coffees, which is why we roast on Mondays and ship every Tuesday.

Order before Monday 8.00 am GMT+1 to have your first order shipped the same week

Expect notes of:

Blueberry

Cream

Chocolate

The Farm

We visited Altos del Abejonal in March 2014 and again in 2015 to meet with the owner of the farm, Mauricio Vindas. Mauricio single-handedly processes all of the farm’s beautiful coffee cherries. Some lots are first depulped using his Penagos eco pulper while others undergo natural processing and go straight to the raised drying beds (sometimes also referred to as African drying beds). The result of his efforts comes through as a truly unique balance of full-mouthed and ripe sweetness coupled with high notes of acidity in every single cup we have tasted. And it just keeps getting better year after year.

Costa Rica - Terrazu

The majority of the world’s coffee supply originates in Latin America, and although Costa Rica accounts for just a small part in total we know that we can go looking here for increasingly impressive specialty coffees. Altos del Abejonal is located within the Tarrazu sub-province, around 70 kilometers south of the capital city of San Jose, in a pristine valley surrounded by mountains that are part of the Talamanca Sierra. The nearby town of San Marcos is located at 1350 meters above sea level and surrounded by peaks as high as 3000 meters.

Technical
Data

Producer Altos del Abejonal
Varietals Catuai
Altitude 1800 masl
Process Natural
Harvest March 2017

Process
Honey

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

Brew guide

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

Manifest

At La Cabra Coffee we work to:

Showcase the purest, cleanest and finest coffees we can get our hands on.

Promulgate the wisdom on varieties, terroir and processing.

Reflect the changing of the seasons in the coffees that we present.

Release and reveal the innate quality of each unique coffee.

Roast lightly and gently with an utmost respect for the raw material.

Create long lasting partnerships among farmers, roasters and baristas.

Reflect sustainability, traceability and a sound production throughout the whole process.

Embrace innovation in each step from cherry to cup.

Broaden the knowledge of a new nordic coffee approach.

Kr. 119,00

QTY:

Fruity and rich naturally processed coffee by Mauricio in Tarrazu.

Blueberry, Cream and Chocolate

FREE WORLDWIDE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (54€)

WE SHIP EVERY TUESDAY

We always want you to get freshly roasted coffees, which is why we roast on Mondays and ship every Tuesday.

Order before Monday 8.00 am GMT+1 to have your first order shipped the same week

Expect notes of:

Blueberry

Cream

Chocolate

The Farm

We visited Altos del Abejonal in March 2014 and again in 2015 to meet with the owner of the farm, Mauricio Vindas. Mauricio single-handedly processes all of the farm’s beautiful coffee cherries. Some lots are first depulped using his Penagos eco pulper while others undergo natural processing and go straight to the raised drying beds (sometimes also referred to as African drying beds). The result of his efforts comes through as a truly unique balance of full-mouthed and ripe sweetness coupled with high notes of acidity in every single cup we have tasted. And it just keeps getting better year after year.

Costa Rica - Terrazu

The majority of the world’s coffee supply originates in Latin America, and although Costa Rica accounts for just a small part in total we know that we can go looking here for increasingly impressive specialty coffees. Altos del Abejonal is located within the Tarrazu sub-province, around 70 kilometers south of the capital city of San Jose, in a pristine valley surrounded by mountains that are part of the Talamanca Sierra. The nearby town of San Marcos is located at 1350 meters above sea level and surrounded by peaks as high as 3000 meters.

Technical
Data

Producer Altos del Abejonal
Varietals Catuai
Altitude 1800 masl
Process Natural
Harvest March 2017

Process
Honey

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

Brew guide

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

Manifest

At La Cabra Coffee we work to:

Showcase the purest, cleanest and finest coffees we can get our hands on.

Promulgate the wisdom on varieties, terroir and processing.

Reflect the changing of the seasons in the coffees that we present.

Release and reveal the innate quality of each unique coffee.

Roast lightly and gently with an utmost respect for the raw material.

Create long lasting partnerships among farmers, roasters and baristas.

Reflect sustainability, traceability and a sound production throughout the whole process.

Embrace innovation in each step from cherry to cup.

Broaden the knowledge of a new nordic coffee approach.