Worldwide 50 DKK ($8.0 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $67)
Shipping Tuesday and Thursday
Apricot
Black Tea
Grapefruit
Coffees from Ethiopia have been known to change perceptions on how coffee can taste, with a diverse range of cup profiles produced throughout several growing regions. 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. Often we have purchased washed coffees from the region of Yirgacheffe, coffees that showcase the clean and aromatic characteristics we love in Ethiopian coffee most transparently. This was confirmed on a cupping table this year, cupping through fresh harvest lots from the Kochere mill. Kochere is located southwest of the town of Yirgacheffe, just outside the village of Chelelektu, an area known for producing slightly heavier bodied coffees than the classic tea-like Yirgacheffe. This small lot jumped off the table, a round and soft fruit driven coffee, that still showcases some of the aromatic signature we expect from this iconic region.
Kochere is a great showcase for our focus on 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. Kochere were hand picked at optimum ripeness between December 2017 and January 2018, and after fermentation, drying and dry-milling, were shipped to our roastery by sea, arriving in June. 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.
| Village | Kebele |
| Region | Yirgacheffe |
| Altitude | 1900 masl |
| Varietals | Heirloom |
| Process | Washed |
| Harvest | December 2017 |
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 ($8.0 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $67)
Shipping Tuesday and Thursday
Apricot
Black Tea
Grapefruit
Coffees from Ethiopia have been known to change perceptions on how coffee can taste, with a diverse range of cup profiles produced throughout several growing regions. 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. Often we have purchased washed coffees from the region of Yirgacheffe, coffees that showcase the clean and aromatic characteristics we love in Ethiopian coffee most transparently. This was confirmed on a cupping table this year, cupping through fresh harvest lots from the Kochere mill. Kochere is located southwest of the town of Yirgacheffe, just outside the village of Chelelektu, an area known for producing slightly heavier bodied coffees than the classic tea-like Yirgacheffe. This small lot jumped off the table, a round and soft fruit driven coffee, that still showcases some of the aromatic signature we expect from this iconic region.
Kochere is a great showcase for our focus on 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. Kochere were hand picked at optimum ripeness between December 2017 and January 2018, and after fermentation, drying and dry-milling, were shipped to our roastery by sea, arriving in June. 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.
| Village | Kebele |
| Region | Yirgacheffe |
| Altitude | 1900 masl |
| Varietals | Heirloom |
| Process | Washed |
| Harvest | December 2017 |
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.
