Costa Rica

Altos Honey 250g

Fruity and acidic white honey processed Catuai by Mauricio Vindas from Tarrazu
  • Higher acidity with reminiscent of lemon.
  • Clean roasted hazelnut notes.
  • Honey 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:

Tea

Hazelnut

Lemon

Costa Rica

Altos Honey

Honey processing is popular in Costa Rica as an alternative to washed processing, providing a cleaner cup with more acidic notes than a natural coffee, but with a much lower water usage than traditional washed processing. At Altos, the ripe cherries are first run through Mauricio’s Penagos Eco-Pulper, which even further reduces water and electricity usage at his micro-mill. The amount of mucilage left on the cherry will control the amount of influence the fruit has on the coffee as it dries. More mucilage means a flavour profile closer to a natural coffee, ripe, sweet and heavy, less mucilage means closer to a washed coffee, higher acidity, more tea-like coffees. The colour of the honey normally describes the amount of mucilage left on the seed, white, yellow, red, black, in order of increasing mucilage. Mauricio accomplishes his white honey process by setting the jaws of the pulper to their tightest setting, removing almost all of the mucilage from the seeds before they are laid out on drying beds to dry slowly for around 14 days. This coffee shows a different side of the Altos terroir, still noticeably sweet, but with a higher acidity reminiscent of lemon, and some clean roasted hazelnut notes.

Read more

Costa Rica

Mauricio

We first met Mauricio by chance. In March 2014 we were in Tarrazu, travelling around farms as guests of Exclusive Coffees, an exporter based in the region. After the last farm visit, our driver had to make a quick errand to see a friend, whose child had broken his hip and couldn’t leave home. The driver dropped off a gift for the boy, while we made some conversation with his father. He was also a coffee farmer, he told us stories of his farm and of how his son wanted to become a barista. We shook hands and left, not thinking much more about the encounter. That was until the next day, when one of the cleanest naturals we had ever tasted jumped off the cupping table back at Exclusive’s lab. It turns out that the coffee we tasted had come from the farmer we had met the day before, Mauricio Vindas, who was not only a warm and welcoming man, but a highly skilled producer of coffee. We visited Altos again the next day, and bought our first couple of bags. The coffee was so well received back in Denmark that we returned to Costa Rica the next year to visit Mauricio and buy more coffee. And so the relationship has continued, visiting and cupping with Mauricio, watching his son continue to be inspired by his father’s work, tasting as the quality rises, and increasing the volume we purchase.

Read more

Technical
Data

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

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.

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

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Kr. 114,00

QTY:
Fruity and acidic white honey processed Catuai by Mauricio Vindas from Tarrazu
  • Higher acidity with reminiscent of lemon.
  • Clean roasted hazelnut notes.
  • Honey 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:

Tea

Hazelnut

Lemon

Costa Rica

Altos Honey

Honey processing is popular in Costa Rica as an alternative to washed processing, providing a cleaner cup with more acidic notes than a natural coffee, but with a much lower water usage than traditional washed processing. At Altos, the ripe cherries are first run through Mauricio’s Penagos Eco-Pulper, which even further reduces water and electricity usage at his micro-mill. The amount of mucilage left on the cherry will control the amount of influence the fruit has on the coffee as it dries. More mucilage means a flavour profile closer to a natural coffee, ripe, sweet and heavy, less mucilage means closer to a washed coffee, higher acidity, more tea-like coffees. The colour of the honey normally describes the amount of mucilage left on the seed, white, yellow, red, black, in order of increasing mucilage. Mauricio accomplishes his white honey process by setting the jaws of the pulper to their tightest setting, removing almost all of the mucilage from the seeds before they are laid out on drying beds to dry slowly for around 14 days. This coffee shows a different side of the Altos terroir, still noticeably sweet, but with a higher acidity reminiscent of lemon, and some clean roasted hazelnut notes.

Read more

Costa Rica

Mauricio

We first met Mauricio by chance. In March 2014 we were in Tarrazu, travelling around farms as guests of Exclusive Coffees, an exporter based in the region. After the last farm visit, our driver had to make a quick errand to see a friend, whose child had broken his hip and couldn’t leave home. The driver dropped off a gift for the boy, while we made some conversation with his father. He was also a coffee farmer, he told us stories of his farm and of how his son wanted to become a barista. We shook hands and left, not thinking much more about the encounter. That was until the next day, when one of the cleanest naturals we had ever tasted jumped off the cupping table back at Exclusive’s lab. It turns out that the coffee we tasted had come from the farmer we had met the day before, Mauricio Vindas, who was not only a warm and welcoming man, but a highly skilled producer of coffee. We visited Altos again the next day, and bought our first couple of bags. The coffee was so well received back in Denmark that we returned to Costa Rica the next year to visit Mauricio and buy more coffee. And so the relationship has continued, visiting and cupping with Mauricio, watching his son continue to be inspired by his father’s work, tasting as the quality rises, and increasing the volume we purchase.

Read more

Technical
Data

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

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.

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