Costa Rica

Altos 250g

The iconic coffee from Mauricio Vindas, characterised by its distinct blueberry notes
  • This coffee is very special to us at La Cabra.
  • Classic distinct blueberry jam flavour.
  • Natural processed Catuai.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 26th of October.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Blueberry

Cream

Hazelnut

Costa Rica

Mauricio

This is our fifth year buying coffees from Mauricio Vindas. Having built a relationship over several years, we have discovered a shared interest in pushing the boundaries of how his coffee can taste. This year, during our visit in March, we were able to closely observe Mauricio’s processing, experimenting on some small lots, which you’ll find across our webshop this month. This coffee is very special to the team here at La Cabra, we always await its arrival with baited breath, eager to taste the fruits of this year’s harvest. The hard work and dedication shown by Mauricio at every stage of coffee production is obvious in the cup, and has rendered his farm name almost iconic within La Cabra - Altos.

Read more

Region

Tarrazu

Altos del Abejonal sits at 1800 metres above sea level in the Tarrazu region, only 70 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for Mauricio to produce excellent coffees at Altos. Where Mauricio’s work really stands out is in fermentation. This is his naturally processed Catuai, the coffee that first led to our relationship with Altos. The coffee is dried on raised beds in cherry over 21 days, to a specific and controlled moisture content, being turned often to avoid over fermentation. This adds a controlled level of ferment character to the cup, just enough to reveal a heavy and intense character of ripe blueberries, along with a high syrupy sweetness. A testament to the importance of careful fermentation, Mauricio’s coffee is one of the cleanest and most transparent naturals we have ever tasted.

Technical
Data

Producer Mauricio Vindas
Region Tarrazu
Varietals Catuai
Altitude 1800 masl
Process Natural
Harvest March 2018

Process
Natural

Natural processing is the original manner in which all coffee was previously processed. The cherries are dried with the seeds (also known as beans) inside, like drying a grape into a raisin. The seeds are dried with all of their layers intact, including the coffee cherry and mucilage. The coffee cherry and mucilage are composed of sugars and alcohols, which play a role in the sweetness, acidity and overall flavour profile of the coffee. The fruit is a closed environment, which encourages natural fermentation – helping create the final flavour profile. The fruit dries onto the parchment that surrounds the seeds.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

La Cabra

Brew Guides

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

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra

Kr. 124,00




The iconic coffee from Mauricio Vindas, characterised by its distinct blueberry notes
  • This coffee is very special to us at La Cabra.
  • Classic distinct blueberry jam flavour.
  • Natural processed Catuai.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 26th of October.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Blueberry

Cream

Hazelnut

Costa Rica

Mauricio

This is our fifth year buying coffees from Mauricio Vindas. Having built a relationship over several years, we have discovered a shared interest in pushing the boundaries of how his coffee can taste. This year, during our visit in March, we were able to closely observe Mauricio’s processing, experimenting on some small lots, which you’ll find across our webshop this month. This coffee is very special to the team here at La Cabra, we always await its arrival with baited breath, eager to taste the fruits of this year’s harvest. The hard work and dedication shown by Mauricio at every stage of coffee production is obvious in the cup, and has rendered his farm name almost iconic within La Cabra - Altos.

Read more

Region

Tarrazu

Altos del Abejonal sits at 1800 metres above sea level in the Tarrazu region, only 70 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for Mauricio to produce excellent coffees at Altos. Where Mauricio’s work really stands out is in fermentation. This is his naturally processed Catuai, the coffee that first led to our relationship with Altos. The coffee is dried on raised beds in cherry over 21 days, to a specific and controlled moisture content, being turned often to avoid over fermentation. This adds a controlled level of ferment character to the cup, just enough to reveal a heavy and intense character of ripe blueberries, along with a high syrupy sweetness. A testament to the importance of careful fermentation, Mauricio’s coffee is one of the cleanest and most transparent naturals we have ever tasted.

Technical
Data

Producer Mauricio Vindas
Region Tarrazu
Varietals Catuai
Altitude 1800 masl
Process Natural
Harvest March 2018

Process
Natural

Natural processing is the original manner in which all coffee was previously processed. The cherries are dried with the seeds (also known as beans) inside, like drying a grape into a raisin. The seeds are dried with all of their layers intact, including the coffee cherry and mucilage. The coffee cherry and mucilage are composed of sugars and alcohols, which play a role in the sweetness, acidity and overall flavour profile of the coffee. The fruit is a closed environment, which encourages natural fermentation – helping create the final flavour profile. The fruit dries onto the parchment that surrounds the seeds.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

La Cabra

Brew Guides

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

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra