Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)
Shipping Tuesday and Thursday
Black Currant
Gooseberry
Caramel
The Kainamui washing station, or factory as they are often known in Kenya, lies at 1750 metres above sea level on the southern slopes of Mount Kenya, in Kirinyaga county. It is owned by the 1800 members of the New Ngariama Farmers Cooperative Society. This cooperative doesn’t just process coffee for the farmers, it also provides them with financial support for expenses such as school fees and farm investment. This lot of mainly SL28 and SL34 is of the AA screen size, and 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 of acidity we value in Kenyan coffees. Look for bright currant notes, and a juicy body, in this classic representation of the Kirinyaga region, known for slightly lighter bodied and crisper cups.
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.
| Cooperative | Ngariama |
| Region | Kirinyaga |
| Altitude | 1750 masl |
| Varietals | SL-28 & SL-34 |
| Process | Washed |
| Harvest | January 2018 |
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.
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.
Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)
Shipping Tuesday and Thursday
Black Currant
Gooseberry
Caramel
The Kainamui washing station, or factory as they are often known in Kenya, lies at 1750 metres above sea level on the southern slopes of Mount Kenya, in Kirinyaga county. It is owned by the 1800 members of the New Ngariama Farmers Cooperative Society. This cooperative doesn’t just process coffee for the farmers, it also provides them with financial support for expenses such as school fees and farm investment. This lot of mainly SL28 and SL34 is of the AA screen size, and 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 of acidity we value in Kenyan coffees. Look for bright currant notes, and a juicy body, in this classic representation of the Kirinyaga region, known for slightly lighter bodied and crisper cups.
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.
| Cooperative | Ngariama |
| Region | Kirinyaga |
| Altitude | 1750 masl |
| Varietals | SL-28 & SL-34 |
| Process | Washed |
| Harvest | January 2018 |
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.
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.
