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Verdes Horizontes

Dark chocolate and candied orange notes are reminiscent of a fine dessert, punctuated by a crisp note of fresh apricot.
  • HFrom LaREB member Santiago Cavidad.
  • This lot is made up of Colombia varietal from Santi’s Las Brisas farm.
  • Only the second time Santi has created a natural lot, and the first time his coffee has been exported to Europe.
  • Notes: Chocolate, Candied Orange and Apricot
  • Whole Bean Coffee: 250g (8.8oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:


Candied Orange


Verdes Horizontes

Verdes Horizontes is another lot from the LaREB collective, this time by Santiago Cavidad. Santi has a somewhat similar story to fellow LaREB member Ana Mustafá, in that his family owns three farms in the old coffee triangle area, and he as the youngest member of the family is attempting to modernise the family business by aiming to grow quality coffee and consolidate the supply chain. Theirs is very much a family business, the whole family are involved in work on and around the farms, and Santi is the third generation of his family to work in coffee production, following on from his father and grandfather. Their farms are in the southwestern Caldas region, close to Pereira and the border with the Risaralda region. The region where both Santi and Ana grow coffee is known as the ‘Eje Cafetero’ or ‘coffee axis’ and is heavily cultivated with coffee. As an established and rather large coffee grower, Santi’s family feel a responsibility to preserve the local environment, so have allowed much of their lands to return to wild forest, as a sanctuary for indigenous flora and fauna. At the last count they identified 84 species of birds on their lands. This kind of thoughtfulness and deliberate action carries through into their approach to quality. Santi has a very curious mind, initially reaching out to Herbert of the LaREB collective through Facebook for advice on breaking into the world of speciality coffee. He is always hungry to learn and improve himself, and has attended multiple trainings, including some with the same fermentation expert that advised fellow LaREB member Heyler Guerra, producer of the lot we purchased from Russilandia. In fact, Santi is currently stranded in Northern Italy due to the Coronavirus outbreak, as he was studying for a masters at the Illy University in Trieste.


Like many modern coffee growers, Santi has had a strong focus on fermentation in his recent harvests. This is only the second time he has attempted natural processing, not a particularly popular method in Colombia, particularly in the ‘old money’ regions around the Eje Cafetero. Santi and his family created this microlot by selecting and carefully floating some of their finest quality cherries. This is important as there are less opportunities to sort for defects than in washed processing, as any damage to the coffee seed is hidden by the drying cherry. These cherries are subject to a careful and slow drying on raised beds, protected from the changing conditions by plastic tunnels.

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.

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Producer Santiago Cavidad
Region Caldas
Altitude 1650 masl
Varietal Colombia
Process Natural
Harvest Dec 2019


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.





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