Hallo Fuafate 250g

A twist on the classic Yirgacheffe profile, lemon zest and white florals, and a ginger-like spicy finish.
  • Fresh crop Ethiopian coffee.
  • Yirgacheffe, Ethiopia.
  • Harvested December 2017 to January 2018.
  • Washed Heirloom varietals.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: July 27th.

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:

Lemon

Black Tea

Ginger

Ethiopia

Hallo Fuafate

The Hallo Fuafate washing station is located close to Gedeb, just south of the town of Yirgacheffe, at 2030 metres above sea level. The station is named for the falls at the nearby hamlet of Hallo; the local dialect word for falls is fuafate. The washing station has supported many smallholder farmers in the area since its construction in 2010. Coffees from Ethiopia have been known to change perceptions on how coffee can taste, often being very delicate, tea-like, and highly aromatic. This is largely down to the thousands of so far uncategorised native heirloom varieties growing together, creating an unparalleled genetic diversity of coffee plants, in the land often known as the birthplace of coffee.

The Hallo Fuafate station uses a slightly different fermentation process from much of Ethiopia, with a very long wet fermentation of 72 hours. This leads to a super clean acidity, which in this lot is predominantly citric. A classic Yirgacheffe profile, Hallo Fuafate exhibits clean lemon, black tea, and crisp white florals, with an unexpected spicy note in the finish, reminiscent of ginger.

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 Kebele
Region Yirgacheffe
Altitude 2000 masl
Varietals Heirloom
Process Washed
Harvest January 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. 114,00

QTY:
A twist on the classic Yirgacheffe profile, lemon zest and white florals, and a ginger-like spicy finish.
  • Fresh crop Ethiopian coffee.
  • Yirgacheffe, Ethiopia.
  • Harvested December 2017 to January 2018.
  • Washed Heirloom varietals.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: July 27th.

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:

Lemon

Black Tea

Ginger

Ethiopia

Hallo Fuafate

The Hallo Fuafate washing station is located close to Gedeb, just south of the town of Yirgacheffe, at 2030 metres above sea level. The station is named for the falls at the nearby hamlet of Hallo; the local dialect word for falls is fuafate. The washing station has supported many smallholder farmers in the area since its construction in 2010. Coffees from Ethiopia have been known to change perceptions on how coffee can taste, often being very delicate, tea-like, and highly aromatic. This is largely down to the thousands of so far uncategorised native heirloom varieties growing together, creating an unparalleled genetic diversity of coffee plants, in the land often known as the birthplace of coffee.

The Hallo Fuafate station uses a slightly different fermentation process from much of Ethiopia, with a very long wet fermentation of 72 hours. This leads to a super clean acidity, which in this lot is predominantly citric. A classic Yirgacheffe profile, Hallo Fuafate exhibits clean lemon, black tea, and crisp white florals, with an unexpected spicy note in the finish, reminiscent of ginger.

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 Kebele
Region Yirgacheffe
Altitude 2000 masl
Varietals Heirloom
Process Washed
Harvest January 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