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Fractal

This Christmas we’re releasing an exclusive bundle of coffees, a combination that showcases quality and depth of flavour. These four exclusive lots have been sourced specifically for this project, from our partners at origin.

Produced by true masters in the field, these four coffees illustrate what’s possible; pushing the boundaries of coffee flavour.

Contents Sudan Rume, Colombia - 100g (3.52oz) Elida Washed Geisha, Panama - 100g (3.52oz) Hacienda La Papaya, Ecuador - 100g (3.52oz) Nueva Montaña, Guatemala - 100g (3.52oz)

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$108.00

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$108.00

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Exclusive bundle

Fractal

This Christmas we’re releasing an exclusive bundle of coffees, a combination that showcases quality and depth of flavour. These four exclusive lots have been sourced specifically for this project, from our partners at origin. Produced by masters in the field, these four coffees push the boundaries of coffee flavour.

Café Granja La Esperanza

Sudan Rume

This is the sixth year we have purchased Sudan Rume grown on Cafe Granja La Esperanza’s Las Margaritas farm, and the fourth we have purchased a naturally processed lot. Always stunning us with its strong varietal characteristics, we once again look forward to this wild twist on the distinctive Sudan Rume character. The Sudan Rume varietal has been lauded for its cup quality in recent years, partly down to competition success, but it hasn’t always been so. The Sudan Rume varietal originates from modern day South Sudan, in what is now the Boma National Park. The park lies just across the border from Ethiopia, inside the small area where Arabica coffee still grows completely wild. Sudan Rume, or RS-510 as it is officially designated, is indeed an heirloom or ‘wild’ varietal, mainly used as a stock of high quality genes for new hybrid varietals. There are very few commercial plantations of pure Sudan Rume due to its low yields and susceptibility to disease, but Granja have planted a 4.8 hectare plot on Las Margaritas, and it has consistently produced outstanding results.

During our visits we have witnessed the Granja team in action, and are always very impressed by the systems, control and cleanliness. Sudan Rume develops its trademark ‘savoury’ profile early in the process, with lemongrass and ginger aromas emanating from fermentation tanks and mechanical driers. In this natural lot, the Sudan Rume is showcasing all of its traditional characteristics, with the distinctive aromas of ginger and lemongrass followed by a rich experience of peach and tropical fruits in the cup, driven by the careful fermentation.

The Lamastus Family

Elida

Panama and Geisha are tightly connected, the iconic varietal had its breakthrough at Hacienda La Esmeralda, also located on the slopes of Volcan Baru. The conditions at Elida are perfect for the production of the highest quality Geishas. At the top elevations on the farm, the temperature often drops below 10 degrees by night, lengthening the cherry maturation phase by about a month, slowing development and leading to a further concentration of sugars in the fruit. This intensity and complexity continues into the cup, in part due to excellent processing.

This lot is from the ‘Torre’ lot of Elida, located at 1800 masl. Torre is the top lot of Elida, located fully in the Volcan Baru National Park. Lots from Torre have consistently placed highly in the Best of Panama competition, and won outright several times. This lot is a single day lot from the late harvest, picked on the 21st of September 2022. The cherries were picked at a very developed degree of ripeness, at a deep burgundy colour. They were then de-pulped, and fermented for 48 hours. The cool temperatures at Elida, especially at night, lead to this long fermentation, rounding out the cup profile and leading to an incredible sweetness in the cup. The coffee was then dried on raised beds for 18 days, before resting in a climate controlled warehouse until being sent to us in Copenhagen. Here, the crisp white florals have an incredible clarity, and the intense citrus aromatics carry into the cup, balanced by the deep and rich honey sweetness.

Juan Peña

Hacienda La Papaya

We’ve been able to taste the ever improving results of Juan’s work over the years; top-quality micro-lots with wildly varying flavour profiles and expressions. Juan mainly grows Typica ‘Mejorado’, or improved Typica, first grown on Nestle’s experimental farms in the north of Ecuador. Juan puts much of his success down to the combination of high yield and incredible cup quality that these Mejorado plants provide. The Hacienda is also home to plots of Mejorado’s Nestle sibling Sidra, and a very limited amount of Geisha, while a small plot of Pacamara near the top of the farm is awaiting its first big harvest. This lot is from Juan’s Typica Mejorado trees, fermented in plastic tanks without oxygen for 10 days, or 240 hours. These plastic tanks are kept very clean, but fermentation juices are added from previous anaerobic batches, in a similar concept to a sourdough starter, in order to kickstart the fermentation with an existing culture of bacteria and yeast, pushing in the desired direction and leading to greater consistency.

For this lot, processed specifically for us, Juan added an extra dose of coffee pulp to the tank, freshly removed from a lot of washed Typica. This adds fuel for the fermentation, leading to extra complexity, but without allowing the fermentation to move on to oxidise ethanol and create acetic acid. These acetic flavours often lead to taints in the cup, so avoiding these allows Juan to create incredible complexity while maintaining a clean and floral expression. We’re more than proud of our relationship with a true trailblazer like Juan, and are grateful for the opportunity to share this small lot, processed exclusively for us, with our preferences in mind.

Antonio Gonzalez

Nueva Montaña

Antonio’s farm, La Nueva Montaña, is a great example of the work that’s possible in the region, leading a move towards higher quality and differentiation in order to maintain his family business. Together with his wife Eby Samayoa, Antonio has worked particularly hard on improving processing; intentionally creating expressions in the cup through careful use of fermentation.

This particular lot is of the Maracaturra varietal, a cross between Maragogype, known for its large bean size, and the more widely used Caturra. They see their focus on these high end lots as a learning opportunity, allowing their experience to trickle down and improve the rest of their work. This lot is a great example, pre-fermented in sealed plastic bags overnight for 14 hours, ready to be laid out on raised beds to dry the next day. This pre-fermentation gives a much greater deal of control over the final result, consuming a great deal of sugar under controlled conditions, before the cherries are laid out to dry open to the elements. The anoxic conditions also favour a bacterial fermentation, leading to the formation of lactic acid, and reducing the risk of yeast-driven alcoholic fermentation and the ‘boozy’ flavours it brings. The fermentation of this lot holds onto a juicy profile, with notes of fresh strawberry, while adding complex aromatics of violet atop a rich brown sugar sweetness.

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Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Sun: 08:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

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Marguerite Vibys Pl. 1

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Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

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Have a question?

Please write us here