LA CABRA - Chire - Ethiopia - Natural - Heirloom

Tasting Notes: Deep and sweet notes of candied fruits and milk chocolate, punctuated by a fresh acidity and soft violet florals.
Origin: Sidamo, Ethiopia
Producer: Kubulta Farmers
Process: Natural
Varieties: Heirloom
Elevation: 2000 masl
Harvest: December 2023
Roast Date: October 30, 2024

LA CABRA Coffee Roasters is located in Frederiksberg, Denmark

From LA CABRA

Coffee Expression Deep and sweet notes of candied fruits and milk chocolate, punctuated by a fresh acidity and soft violet florals

Producer This washed lot was produced at the Moplaco’s partner station, Bulga Lemi, named for the village of Bulga where the cherries are collected.

Whole Bean Coffee / Both for filter and espresso

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.