Creamy lemon curd and cane juice-like sweetness, brought together by a hit of fresh yellow mirabelles.
Fresh crop Kenyan Coffee.
Single Origin | Washed.
Whole bean coffee (seeds) - 250g (9 oz.).
Optimal brew: Filter 4-30 days | Espresso 10-60 days.
Release date: 5th of October.
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Expect notes of:
The Gachatha washing station, or factory as they are often known in Kenya, lies at 1900 metres above sea level in the Aberdare mountain range, in Nyeri county. It has been owned by the members of the Gachatha Farmers Cooperative Society, now numbering around 900, since the inception of the society in 1963. As the station is located just 10km south of the city of Nyeri, the area is densely populated, which leads to some difficulties for the station. For instance, they have to be especially careful with waste water and pollutants, as water used for coffee fermentation can contaminate local water supplies. This lot of mainly SL28 and SL34 has been processed using a variation on the washed process popular in Kenya, which involves a second soaking of the coffee after the inititial wet fermentation. This further cleans up the cup, and adds to the intensity we value in Kenyan coffees.
This coffee is sourced based on it’s unique flavor profile and standout cup quality. Gachatha Coffee Factory rests on a 391-acre piece of land between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau in Nyeri. Nyeri compasses high elevations between 1800-2100 meters above sea level and is known for coffees with intense, complex, and flavor-dense cup profiles.
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.
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.
You can brew our coffees any way you want it is just a matter of the right ratios.