LA CABRA - Adaly Herrera - Guatemala - Washed - Caturra

Tasting Notes: The long fermentation, high in the Huehuetenango moutains, leads to a soft and complex profile with notes of ripe red apple and sweet brown sugar
Origin: Huehuetenango, Guatemala
Producer: Adaly Herrera
Process: Washed
Varieties: Caturra
Elevation: 1800 masl
Harvest: January 2024
Roast Date: August 29, 2024

LA CABRA Coffee Roasters is located in Frederiksberg, Denmark

From LA CABRA

A washed Caturra grown on lands Adaly inherited from her father, with notes of red apple, brown sugar and tangerine

Coffee Expression The long fermentation, high in the Huehuetenango moutains, leads to a soft and complex profile with notes of ripe red apple and sweet brown sugar. 

Producer The Huista micro-region is dominated by very small-scale farms, the Herrera family farm is larger than the average here, but still only 3 hectares.

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.