Domingo 250g

Fermented strawberries, dry chocolate notes and a heavy caramel-like sweetness.
  • Our second year working with Rosendo Domingo.
  • Beautiful soft fruit character.
  • Producer Rosendo Domingo is only 24.
  • Washed Caturra, Bourbon and Catuai.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: September 1st.

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:

Stawberry

Caramel

Tea

Guatemala

Domingo

This is our second coffee this season from the Huehuetenango region of Guatemala, and our second year working with producer Rosendo Domingo. Rosendo is only 24 and took over the running of his small farm, Buena Vista, a few years ago. He is still fairly new to coffee production in general, and unlike many farmers in the region, he has no family history on a coffee farm. Therefore, he is still actively seeking to learn and improve his methods of production, in order to aim for the highest possible quality. For example, for the first two years on the farm, Rosendo was struggling to grow his coffee in naturally alkaline soil. Once he had stabilised the pH of his soils, his trees grew much healthier and stronger. Rosendo grows several native tree species alongside his coffee, both to shade the coffee, and due to their nitrogen-fixing properties, reducing the need to spray chemical fertilisers on the farm. Rosendo also focusses heavily on post-harvest processing, fermenting his ripest cherries very carefully in order to maintain the quality he has worked so hard to cultivate on the tree. His careful processing is an important factor in creating the beautiful soft fruit character of this coffee. After our great experience with Rosendo’s coffee last year, we knew we had to link up with our partners at Primavera in Guatemala to secure this year’s crop.

La Cabra Coffee

Seasonality In Coffee

High quality coffee cherries grow at high altitude in tropical regions around the world. Varying climactic conditions in each country and growing region lead to cherries reaching perfect ripeness at different times of the year, so generally we find different countries’ coffees dominating our offering, at a time when they are most fresh. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we choose to reflect the rapidly varying seasonality of coffee so closely in our offering. Through focussing on this, we hope to offer transparent and fresh coffee experiences, whatever the season.

This time of year is always exciting for coffee enthusiasts, as we can now start to taste the fruits of the fresh crop from East Africa, a region that has produced some of our favourite cup profiles year in year out. This month, we are showcasing two contrasting coffees from two iconic growing regions, a floral and fruit tea-like lot from Yirgacheffe in Ethiopia, and a clean, elegant coffee from Huila in Colombia. We hope it’ll become clear why coffees from these areas of the world excite us so much.

Technical
Data

Producer Don Domingo
Region Huehuetenango
Altitude 1750 masl
Varietals Bourbon
Process Washed
Harvest March 2018

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.

Coffee

It's a fruit

High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.

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. 109,00




Fermented strawberries, dry chocolate notes and a heavy caramel-like sweetness.
  • Our second year working with Rosendo Domingo.
  • Beautiful soft fruit character.
  • Producer Rosendo Domingo is only 24.
  • Washed Caturra, Bourbon and Catuai.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: September 1st.

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:

Stawberry

Caramel

Tea

Guatemala

Domingo

This is our second coffee this season from the Huehuetenango region of Guatemala, and our second year working with producer Rosendo Domingo. Rosendo is only 24 and took over the running of his small farm, Buena Vista, a few years ago. He is still fairly new to coffee production in general, and unlike many farmers in the region, he has no family history on a coffee farm. Therefore, he is still actively seeking to learn and improve his methods of production, in order to aim for the highest possible quality. For example, for the first two years on the farm, Rosendo was struggling to grow his coffee in naturally alkaline soil. Once he had stabilised the pH of his soils, his trees grew much healthier and stronger. Rosendo grows several native tree species alongside his coffee, both to shade the coffee, and due to their nitrogen-fixing properties, reducing the need to spray chemical fertilisers on the farm. Rosendo also focusses heavily on post-harvest processing, fermenting his ripest cherries very carefully in order to maintain the quality he has worked so hard to cultivate on the tree. His careful processing is an important factor in creating the beautiful soft fruit character of this coffee. After our great experience with Rosendo’s coffee last year, we knew we had to link up with our partners at Primavera in Guatemala to secure this year’s crop.

La Cabra Coffee

Seasonality In Coffee

High quality coffee cherries grow at high altitude in tropical regions around the world. Varying climactic conditions in each country and growing region lead to cherries reaching perfect ripeness at different times of the year, so generally we find different countries’ coffees dominating our offering, at a time when they are most fresh. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we choose to reflect the rapidly varying seasonality of coffee so closely in our offering. Through focussing on this, we hope to offer transparent and fresh coffee experiences, whatever the season.

This time of year is always exciting for coffee enthusiasts, as we can now start to taste the fruits of the fresh crop from East Africa, a region that has produced some of our favourite cup profiles year in year out. This month, we are showcasing two contrasting coffees from two iconic growing regions, a floral and fruit tea-like lot from Yirgacheffe in Ethiopia, and a clean, elegant coffee from Huila in Colombia. We hope it’ll become clear why coffees from these areas of the world excite us so much.

Technical
Data

Producer Don Domingo
Region Huehuetenango
Altitude 1750 masl
Varietals Bourbon
Process Washed
Harvest March 2018

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.

Coffee

It's a fruit

High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.

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