Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)*
Shipping Tuesday and Thursday
Strawberry
Pineapple
Violets
XO Geisha comes to you courtesy of our incredible friends Cafe Granja La Esperanza. A testament to the value of good raw material, careful processing, and genuine passion for delicious coffee, this coffee is truly winning over our hearts and minds.
The raw material for this lot is very familiar to us, Cafe Granja’s revered Cerro Azul Geisha. This is the coffee that our baristas Sonja Zweidick and Dane Oliver took to the world stage in 2015, in both Barista and Brewer’s competitions, respectively. Cafe Granja are intimately familiar with the care and attention the Geisha plant needs, they were one of the first to bring this varietal to Colombia, having previously owned a farm in Panama, the adopted home of this lauded varietal. This translates into their excellent work at the farm level; this coffee is a true representation of the potential of the Geisha varietal in Colombia. Clean acidity, intense and distinct flavours, and some of the most incredible aromatics we have come across in coffee.
But La Granja didn’t stop there. They have been experimenting with the XO process for some time now, a natural process designed to create flavour intensity that might match up to the highest quality XO cognacs. In fact, you may recognise the XO process from our lineup, it was also used for one of our favourite coffees of the year so far, a small lot of naturally processed San Juan from Finca Potosi. La Granja decided to experiment with applying the XO process to their most valuable Geisha cherries from Cerro Azul. This incredibly precise process involves a long, cool fermentation, for 48 hours, with the temperature kept below 25°C. All of the cherries picked have to have a sugar content of exactly 18 degrees brix, to ensure a completely even fermentation. This results in intense and distinct tropical fruit flavours, like we’d expect from a great naturally processed coffee, but Cafe Granja also felt that this method best preserved the character of the Cerro Azul Geisha, both the clean acidity, and the incredible aromatics.
A truly astonishing sensory experience, this experiment was originally performed for Lex Wenneker of Fried Hats coffee in Amsterdam, for his World Barista Championship entry just last month. Lex finished second in the world with XO Geisha, another marker of the incredibly high quality of Cafe Granja’s work. Thanks to our relationship with Cafe Granja, we managed to secure just 5 kilograms of the lot Lex used for our pop-up coffee bar at World of Coffee in Amsterdam. However, as soon as it ran out, we knew we had to have more. We got in touch with Felipe Paz and his team, who have now produced this special lot of 12 kilograms exclusively for us. It was harvested just last month, and was shipped to Aarhus directly from the dry mill in Colombia. We are also sharing it with a close friend, who is competing in his home country in a couple of weeks.
We are only able to release 20 boxes, each containing 150g of what we believe is among the very best coffees we have ever released.
| Cooperative | Cerro Azul |
| Region | Valle del Cauca |
| Altitude | 1825 - 1945 masl |
| Varietals | Geisha |
| Process | Natural |
| Harvest | June 2018 |
Natural processing is the original manner in which all coffee was previously processed. The cherries are dried with the seeds (also known as beans) inside, like drying a grape into a raisin. The seeds are dried with all of their layers intact, including the coffee cherry and mucilage. The coffee cherry and mucilage are composed of sugars and alcohols, which play a role in the sweetness, acidity and overall flavour profile of the coffee. The fruit is a closed environment, which encourages natural fermentation – helping create the final flavour profile. The fruit dries onto the parchment that surrounds the seeds.
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 ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)*
Shipping Tuesday and Thursday
Strawberry
Pineapple
Violets
XO Geisha comes to you courtesy of our incredible friends Cafe Granja La Esperanza. A testament to the value of good raw material, careful processing, and genuine passion for delicious coffee, this coffee is truly winning over our hearts and minds.
The raw material for this lot is very familiar to us, Cafe Granja’s revered Cerro Azul Geisha. This is the coffee that our baristas Sonja Zweidick and Dane Oliver took to the world stage in 2015, in both Barista and Brewer’s competitions, respectively. Cafe Granja are intimately familiar with the care and attention the Geisha plant needs, they were one of the first to bring this varietal to Colombia, having previously owned a farm in Panama, the adopted home of this lauded varietal. This translates into their excellent work at the farm level; this coffee is a true representation of the potential of the Geisha varietal in Colombia. Clean acidity, intense and distinct flavours, and some of the most incredible aromatics we have come across in coffee.
But La Granja didn’t stop there. They have been experimenting with the XO process for some time now, a natural process designed to create flavour intensity that might match up to the highest quality XO cognacs. In fact, you may recognise the XO process from our lineup, it was also used for one of our favourite coffees of the year so far, a small lot of naturally processed San Juan from Finca Potosi. La Granja decided to experiment with applying the XO process to their most valuable Geisha cherries from Cerro Azul. This incredibly precise process involves a long, cool fermentation, for 48 hours, with the temperature kept below 25°C. All of the cherries picked have to have a sugar content of exactly 18 degrees brix, to ensure a completely even fermentation. This results in intense and distinct tropical fruit flavours, like we’d expect from a great naturally processed coffee, but Cafe Granja also felt that this method best preserved the character of the Cerro Azul Geisha, both the clean acidity, and the incredible aromatics.
A truly astonishing sensory experience, this experiment was originally performed for Lex Wenneker of Fried Hats coffee in Amsterdam, for his World Barista Championship entry just last month. Lex finished second in the world with XO Geisha, another marker of the incredibly high quality of Cafe Granja’s work. Thanks to our relationship with Cafe Granja, we managed to secure just 5 kilograms of the lot Lex used for our pop-up coffee bar at World of Coffee in Amsterdam. However, as soon as it ran out, we knew we had to have more. We got in touch with Felipe Paz and his team, who have now produced this special lot of 12 kilograms exclusively for us. It was harvested just last month, and was shipped to Aarhus directly from the dry mill in Colombia. We are also sharing it with a close friend, who is competing in his home country in a couple of weeks.
We are only able to release 20 boxes, each containing 150g of what we believe is among the very best coffees we have ever released.
| Cooperative | Cerro Azul |
| Region | Valle del Cauca |
| Altitude | 1825 - 1945 masl |
| Varietals | Geisha |
| Process | Natural |
| Harvest | June 2018 |
Natural processing is the original manner in which all coffee was previously processed. The cherries are dried with the seeds (also known as beans) inside, like drying a grape into a raisin. The seeds are dried with all of their layers intact, including the coffee cherry and mucilage. The coffee cherry and mucilage are composed of sugars and alcohols, which play a role in the sweetness, acidity and overall flavour profile of the coffee. The fruit is a closed environment, which encourages natural fermentation – helping create the final flavour profile. The fruit dries onto the parchment that surrounds the seeds.
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.
