Gautemala

Las Torres

A soft cherry and chocolate desert finishes with a caramelised sweetness.

Expect notes of:

Cherry

Chocolate

Caramel

Las Torres

Our final Guatemalan release of this year, Adayenci Ordoñes Gómez grows coffee in the same micro-region in the northwest of Huehuetenango as Ana Ramirez and Jose Lopez Domingo. Located on the same mountain, in between the other two farms, Finca Las Torres is the highest altitude of the three, at just over 1800 masl, and the largest, at 12 hectares. Adayenci is well known in the area, her mother is also a very well regarded coffee producer, Flora Ramos. In fact, she actually inherited her land from her mother, which she now runs as a coffee farm along with her husband and two children. Most of the work is carried out by Adayenci and her husband, along with a small team of workers, but they have made sure the children are involved in the running of the farm from an early age, just like Adayenci was by her mother. She feels it is important to pass on her knowledge and set her children up for success in the future, particularly by emphasising both the importance of their connections with partners like Primavera, and of the pursuit of high quality coffee. It is through this that Adayenci believes she can make a real difference for her family and for their future generations. Their washed lot of Bourbon and Caturra is processed using a washed process with a very long fermentation, very typical for this area of Huehuetenango. The long fermentation that is required in this humid and cool region means that the cup here is very soft and intensely sweet, with notes of cherry and caramel.

Huehuetenango

Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited our Guatemalan partners Primavera for the past two years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Adayenci Ordoñes Gómez
Region Huehuetenango
Altitude 1800 masl
Varietal Bourbon, Caturra
Process Washed
Harvest February to April 2019

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.

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

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Kr. 123,00

QTY:
A soft cherry and chocolate desert finishes with a caramelised sweetness.

Expect notes of:

Cherry

Chocolate

Caramel

Las Torres

Our final Guatemalan release of this year, Adayenci Ordoñes Gómez grows coffee in the same micro-region in the northwest of Huehuetenango as Ana Ramirez and Jose Lopez Domingo. Located on the same mountain, in between the other two farms, Finca Las Torres is the highest altitude of the three, at just over 1800 masl, and the largest, at 12 hectares. Adayenci is well known in the area, her mother is also a very well regarded coffee producer, Flora Ramos. In fact, she actually inherited her land from her mother, which she now runs as a coffee farm along with her husband and two children. Most of the work is carried out by Adayenci and her husband, along with a small team of workers, but they have made sure the children are involved in the running of the farm from an early age, just like Adayenci was by her mother. She feels it is important to pass on her knowledge and set her children up for success in the future, particularly by emphasising both the importance of their connections with partners like Primavera, and of the pursuit of high quality coffee. It is through this that Adayenci believes she can make a real difference for her family and for their future generations. Their washed lot of Bourbon and Caturra is processed using a washed process with a very long fermentation, very typical for this area of Huehuetenango. The long fermentation that is required in this humid and cool region means that the cup here is very soft and intensely sweet, with notes of cherry and caramel.

Huehuetenango

Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited our Guatemalan partners Primavera for the past two years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Adayenci Ordoñes Gómez
Region Huehuetenango
Altitude 1800 masl
Varietal Bourbon, Caturra
Process Washed
Harvest February to April 2019

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.

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

Get notified

Sign up to our email service to get notifed with the release of new coffees.

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