Costa Rica

Sumava

Soft fruit drives the cup with a strawberry note, backed up by smooth milk chocolate and a deep brown sugar sweetness.

Expect notes of:

Strawberry

Milk Chocolate

Brown Sugar

Sumava

This is the second time we have purchased coffee from the Sumava de Lourdes micro-mill in the West Valley of Costa Rica. The mill is located just outside the town of Naranjo de Lourdes, and the two farms that serve it, Monte Llano Bonito and Monte Lourdes, sit between 1670 and 1790 metres above sea level. This mill is owned by Francisco Mena, who also co-founded Exclusive Coffees, our export partner in Costa Rica. Francisco is very well-known in Costa Rican coffee circles, having been one of the driving forces behind the country’s ‘micro-mill revolution’, empowering small holder producers to take control of the types and quality of coffee they produce. After founding Exclusive in 2008, Francisco set about developing microlots with these producers, based on the needs of the expanding specialty coffee market. He also continues to work tirelessly to connect these producers with buyers like us who are willing to pay a premium for the their expertise and the quality of the coffee they produce.

As if that wasn’t enough to keep him occupied, Francisco decided to distill all of the knowledge he had gained from working with these talented producers into his own project, and in November 2014, he purchased the Sumava de Lourdes micro-mill and its two attached farms. Francisco is a big proponent of young plant tissue and of new varietals, so he set about planting many thousands of trees, many of them on land not previously used to farm coffee. They also take soil readings to determine what the plants need to best thrive, and use mountain micro-organisms to create organic fertilisers, minimising the use of artificial inputs on the farm. With all of this knowledge and dedication on the farm, Francisco went onto win the 2016 Costa Rica Cup of Excellence, only 18 months after taking ownership of the farms.

This natural Caturra has all the features we love in Costa Rican naturals, a deep sugary sweetness, and lots of heavy ripe fruit, like strawberry and blueberry.

Costa Rica

We buy coffees from a long spine of Costa Rica, running through the country’s capital San Jose. This spine is famous for high quality coffee production the world over, resulting in high prices for farmers. One of the reasons for this is plentiful high altitude, the Talamanca Sierra runs through the region, with peaks of above 3000 masl. This spine is split into 3 regions, the West Valley and Central Valley to the north of San Jose, and Tarrazu to the south. In all of these areas, but especially in Tarrazu, agriculture and coffee growing is a main employer, vital to the economy. In fact, the population of Tarrazu is multiplied by three during harvest season, when workers flock to the region for the high wages paid to skilled pickers. The entire spine is mainly of volcanic origin, helping to provide fertile soils conducive to the production of consistently high scoring coffees, which we keep going back for. 2018 marks the fourth year we have visited our Costa Rican export partners at Exclusive Coffees, and the producers they have connected us with just keep on delivering excellent and transparent coffee experiences. Read more about coffee in Costa Rica, our relationships there, and the micro-mills that create such diversity here:

Altos

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 Francisco Mena
Farm Sumava de Lourdes
Region West Valley
Altitude 1750 masl
Varietal Caturra
Process Natural
Harvest March 2019

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

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

Kr. 139,00

QTY:
Soft fruit drives the cup with a strawberry note, backed up by smooth milk chocolate and a deep brown sugar sweetness.

Expect notes of:

Strawberry

Milk Chocolate

Brown Sugar

Sumava

This is the second time we have purchased coffee from the Sumava de Lourdes micro-mill in the West Valley of Costa Rica. The mill is located just outside the town of Naranjo de Lourdes, and the two farms that serve it, Monte Llano Bonito and Monte Lourdes, sit between 1670 and 1790 metres above sea level. This mill is owned by Francisco Mena, who also co-founded Exclusive Coffees, our export partner in Costa Rica. Francisco is very well-known in Costa Rican coffee circles, having been one of the driving forces behind the country’s ‘micro-mill revolution’, empowering small holder producers to take control of the types and quality of coffee they produce. After founding Exclusive in 2008, Francisco set about developing microlots with these producers, based on the needs of the expanding specialty coffee market. He also continues to work tirelessly to connect these producers with buyers like us who are willing to pay a premium for the their expertise and the quality of the coffee they produce.

As if that wasn’t enough to keep him occupied, Francisco decided to distill all of the knowledge he had gained from working with these talented producers into his own project, and in November 2014, he purchased the Sumava de Lourdes micro-mill and its two attached farms. Francisco is a big proponent of young plant tissue and of new varietals, so he set about planting many thousands of trees, many of them on land not previously used to farm coffee. They also take soil readings to determine what the plants need to best thrive, and use mountain micro-organisms to create organic fertilisers, minimising the use of artificial inputs on the farm. With all of this knowledge and dedication on the farm, Francisco went onto win the 2016 Costa Rica Cup of Excellence, only 18 months after taking ownership of the farms.

This natural Caturra has all the features we love in Costa Rican naturals, a deep sugary sweetness, and lots of heavy ripe fruit, like strawberry and blueberry.

Costa Rica

We buy coffees from a long spine of Costa Rica, running through the country’s capital San Jose. This spine is famous for high quality coffee production the world over, resulting in high prices for farmers. One of the reasons for this is plentiful high altitude, the Talamanca Sierra runs through the region, with peaks of above 3000 masl. This spine is split into 3 regions, the West Valley and Central Valley to the north of San Jose, and Tarrazu to the south. In all of these areas, but especially in Tarrazu, agriculture and coffee growing is a main employer, vital to the economy. In fact, the population of Tarrazu is multiplied by three during harvest season, when workers flock to the region for the high wages paid to skilled pickers. The entire spine is mainly of volcanic origin, helping to provide fertile soils conducive to the production of consistently high scoring coffees, which we keep going back for. 2018 marks the fourth year we have visited our Costa Rican export partners at Exclusive Coffees, and the producers they have connected us with just keep on delivering excellent and transparent coffee experiences. Read more about coffee in Costa Rica, our relationships there, and the micro-mills that create such diversity here:

Altos

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 Francisco Mena
Farm Sumava de Lourdes
Region West Valley
Altitude 1750 masl
Varietal Caturra
Process Natural
Harvest March 2019

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

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