Los Laureles 250g

Malic acidity and a rich sweetness is reminiscent of a warm toffee apple, rounded off by roasted hazelnut.
  • Huehuetenango, Guatemala.
  • Harvested March 2018.
  • Single Origin | Washed Caturra.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 17th of October.

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:

Red Apple

Toffee

Hazelnut

Guatamela

Los Laureles

Hernan Lopez purchased Los Laureles in 1995. He has always had a keen interest in agriculture, especially coffee, so worked as a builder for many years, saving enough to buy a small plot of land, with the aim of starting his own coffee farm. The plot is only 2.7 hectares, but sits high in a valley just outside the town of San Antonio Huista, with a perfect microclimate for growing high quality coffee. The farm is named for the Laurel trees that grow there, now very rare in the region. The trees provide shade for the coffee, and also a small extra income through harvesting their leaves, also known as bay leaves. Hernan started with coffee gradually, initially mainly growing other crops such as sugar cane, while slowly planting the rest of the farm with coffee trees. Eventually, the whole plot was taken over by coffee, fueled by Hernan and his family’s passion for the whole process of coffee production, working together to create the highest quality possible. Hernan is always looking for ways to improve his crop, such as selective pruning, and even beginning a small coffee nursery to explore the suitability of different varietials on the farm. The coffee we have purchased from Hernan this year was picked in March 2018, and is mainly of the Caturra variety, so has a distinct and clean malic acidity. This is backed up by an intense and rich sweetness, reminiscent of toffee, caused by the very long fermentation time during the washing process, of around 50 hours.

Region

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 visited our partners at Primavera in February 2018, and were stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

Technical
Data

Farmer Hernan Lopez
Region Huehuetenango
Altitude 1650 masl
Varietals Caturra
Process Washed
Harvest March 2017

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.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

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

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Kr. 109,00

QTY:
Malic acidity and a rich sweetness is reminiscent of a warm toffee apple, rounded off by roasted hazelnut.
  • Huehuetenango, Guatemala.
  • Harvested March 2018.
  • Single Origin | Washed Caturra.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 17th of October.

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:

Red Apple

Toffee

Hazelnut

Guatamela

Los Laureles

Hernan Lopez purchased Los Laureles in 1995. He has always had a keen interest in agriculture, especially coffee, so worked as a builder for many years, saving enough to buy a small plot of land, with the aim of starting his own coffee farm. The plot is only 2.7 hectares, but sits high in a valley just outside the town of San Antonio Huista, with a perfect microclimate for growing high quality coffee. The farm is named for the Laurel trees that grow there, now very rare in the region. The trees provide shade for the coffee, and also a small extra income through harvesting their leaves, also known as bay leaves. Hernan started with coffee gradually, initially mainly growing other crops such as sugar cane, while slowly planting the rest of the farm with coffee trees. Eventually, the whole plot was taken over by coffee, fueled by Hernan and his family’s passion for the whole process of coffee production, working together to create the highest quality possible. Hernan is always looking for ways to improve his crop, such as selective pruning, and even beginning a small coffee nursery to explore the suitability of different varietials on the farm. The coffee we have purchased from Hernan this year was picked in March 2018, and is mainly of the Caturra variety, so has a distinct and clean malic acidity. This is backed up by an intense and rich sweetness, reminiscent of toffee, caused by the very long fermentation time during the washing process, of around 50 hours.

Region

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 visited our partners at Primavera in February 2018, and were stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

Technical
Data

Farmer Hernan Lopez
Region Huehuetenango
Altitude 1650 masl
Varietals Caturra
Process Washed
Harvest March 2017

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.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

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