{"title":"La Cabra","description":"\u003cdiv dir=\"ltr\"\u003e\n\u003cspan class=\"il\"\u003eLa\u003c\/span\u003e \u003cspan class=\"il\"\u003eCabra\u003c\/span\u003e Coffee is a modern coffee company established in Aarhus, Denmark in 2012. Curious about what lay further down the coffee chain, we threw ourselves into sourcing and roasting our own coffee, our own way, in 2013. \u003cbr\u003e\u003cbr\u003eEach coffee is created by a set of intentional decisions; we explore the influence of each on the journey from well-nourished tree to delicious and transparent cup. At our end of the chain, we roast with the aim to showcase and unveil innate quality and complexity, showcasing our carefully chosen raw material in the most delicious way possible.\u2028\u2028 \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003eWe make all of our roasting decisions at the cupping table, deciding on a single profile that we feel best showcases the character of a specific coffee, the unique fingerprint that led us to it. Traditionally speaking, many have perceived this as a compromise, a ‘halfway house’ between filter and espresso, but this has never been our view. On the contrary, this approach has led to some of our most transparent and memorable coffee experiences, removing the noise and leading the conversation to origin, to the strategic decisions that shaped the raw material.\u003c\/div\u003e","products":[{"product_id":"potosi-1","title":"Potosí","description":"\u003cp\u003e\u003cstrong\u003eRoasted July 6, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Potosí is the original Granja farm, and one that we have come to hold dear over the years. We have visited the beautiful valley that forms the Las Margaritas and Potosí farms several times, and the natural XO lot from Potosí has become a stalwart in the La Cabra line-up. Pink Bourbon is a great example of the recent movement of the Colombian coffee industry. Finding fame in Huila, but with Ethiopian heirloom genetics, it shows similar disease resistance and yield characteristics to hybrid varietals, while also exhibiting an exotic and floral flavour profile. As an industry of mainly small to medium farmers, with many export routes for all lot sizes, Colombia has a very agile coffee growing population, capable of producing many different flavour profiles and follow market demands quickly. Pink Bourbon has taken Colombia by storm, now seen across the main producing regions.\u003c\/p\u003e\n\u003cp\u003eThis Pink Bourbon is an excellent illustration of the reason why. Another washed process coffee, this lot was grown at Finca Potosí and processed at the state of the art wet mill shared with its neighbour Las Margaritas. The cherries are first fermented whole, for 24 hours, before being de-pulped and fermented for a further 36. This double fermentation seems to enhance the floral and tropical fruit aromatic character of the Pink Bourbon, creating a rich sweetness while holding onto the fresh citrus acidity, with a clear passionfruit character.\u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":42805437464642,"sku":null,"price":21.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/EBBD3CAA-4A88-4B37-9434-DC79F02C17B4.webp?v=1764117612"},{"product_id":"monkaaba","title":"Monkaaba","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMonkaaba was founded in 2020 by Esnaider Ortega Gomez and Didier Ortega. Esnaider formerly worked for a larger exporter, but could see that a greater level of transparency, fairness and commitment was possible in the supply chain. In collaboration with Brendan Adams of Semilla, now Monkaaba’s import partner, they set about building their vision.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEsnaider grew up in a household that valued support, community and collaboration. Monkaaba has been built on these values from the start. His father has always been a coffee producer, but instead of seeing others as competition, he has sought to build a community around coffee production, even helping some of his former pickers with loans to purchase their first land.\u003c\/p\u003e\n\u003cp\u003eEsnaider and Didier started together with a small group of 6 families, basing their operation out of the family home outside of San Agustin, in Southern Huila. Since then, Monkaaba has grown steadily; for the 2025 harvest they worked together with 80 families around San Agustin, and moved into their own bodega in town.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTransparency is a key element of Monkaaba. Producers, even those who don’t work with the project, can bring their coffee, cup it blind with the team, and get feedback on how they could improve. Those who work in the bodega are producers themselves, controlling each stage of the process from farm to export, and ensuring everything remains accessible for members of the project. As producers themselves, the Monkaaba team understands the issues and day to day challenges of this work, and aim to support in any way they can.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Semilla team introduced us to Monkaaba last year, and together we discussed this larger lot for our seasonal selection. We were looking for a high quality Pink Bourbon lot, but needed a volume larger than most smallholder farmers in San Agustin produce. Didier and Esnaider suggested combining the work of several top producers of Pink Bourbon, allowing us to pay micro-lot prices and secure micro-lot quality, at greater volume. The producers were paid far above the local FNC pricing; 3.7 million pesos per carga of parchment, over 1 million pesos above the average FNC price during 2025. This lot therefore reflects the flavour profile of top Pink Bourbons from southern Huila, with crisp floral aromas, bright red fruit, and a juicy balance.\u003c\/p\u003e\n\u003cp\u003eThe producers behind this lot are:\u003c\/p\u003e\n\u003cp\u003eHamitth Burbano\u003cbr\u003eJamir Burbano\u003cbr\u003eWilmer Galindez\u003cbr\u003eMarleny Galindez\u003cbr\u003eEmiliana Burbano\u003cbr\u003eHarold Olmeyder\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":43670169976898,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/AACE3704-088D-4DDD-9A46-758B3B358DAE.png?v=1776880784"},{"product_id":"yacuri","title":"Yacuri","description":"\u003cp\u003e\u003cstrong\u003eRoasted July 6, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and CafExporto. Since meeting in Aarhus in 2015, we have purchased many small experimental lots, continuing a conversation through high quality coffee. Over the past few years, Juan has expanded his work, exporting more Hacienda La Papaya coffee to Europe together with us, and starting the CafExporto project, taking over management of two new farms in other parts of Ecuador.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eJuan’s hard work and innovation is clear when tasting his coffees; top-quality micro-lots, with wildly varying flavour profiles and expressions. Juan mainly works with Typica ‘Mejorado’, the enhanced version of the varietal, first grown on Nestle’s experimental farms in the north of Ecuador. Juan puts much of his success down to the combination of high yield and incredible cup quality that these Mejorado plants provide. Juan distributed Mejorado seeds from his genetic bank to his two new farms, and transplanted his incredible attention to detail in farm management.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":43670185934914,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/19F85FDA-41DB-4759-843C-2AD6F75C971D.png?v=1776881011"},{"product_id":"la-catarata","title":"La Catarata","description":"\u003cp\u003e\u003cstrong\u003eRoasted June 22, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAngel Manosalva Palomino has always worked with coffee, but only started managing his own plot in 2020. La Catarata is located at 1950 masl, just outside the village of La Cascarilla, a short drive up into the mountains from Jaen, one of the coffee centres of the Cajamarca region. Angel took over management of a local landowner’s neglected plantation, with old and overgrown trees, but intact soils and ideal conditions for top quality. After hearing many local success stories, Angel made the decision to invest in the prized Geisha varietal, and aim for the highest quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe work here can be very detailed due to the artisanal scale; La Catarata is less than 2 hectares in area. After initial success managing the farm, Angel began to negotiate with the landlord to take over ownership of the farm. This process was completed in 2023, and with the future secured, Angel invested in 4000 further trees, completing his regeneration of the old plant stock. There are now nearly 8000 trees on this small plot, all of the Geisha varietal.\u003c\/p\u003e\n\u003cp\u003eAngel’s attention to detail and dedication to quality, alongside the immense potential high in Cajamarca’s Andean spine, has led to one of the finest washed Geishas we have tasted in recent years. This lot unveils a wildly complex aromatic profile, with bright citrus, lemongrass and lavender balanced by deep caramel and stone fruit in the cup.\u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":43950664286274,"sku":null,"price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/ED8646FF-1E94-451D-984C-E860FD1BC908.webp?v=1783721657"},{"product_id":"luis-edgar-camacho-geisha","title":"Luis Edgar Camacho, Geisha","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLuis grows coffee near Palestina, in the Huila region. He has been working in coffee for many years, and has been part of the strong drive for quality and experimentation in Huila over the past 10 years. Luis grows Geisha, Pink Bourbon, Caturra and Bourbon Fragrancia, and has experimented with processing over the past few years. Luis’ mother also has some larger plots where she grows Pink Bourbon and varietal Colombia, which Luis helps her to process and sell to larger exporting companies.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLuis’ flagship coffees come from his own farm, and LaREB have been very impressed by his professionalism over the past few seasons. The portfolio of samples he delivers each year are carefully organised, with lots of detailed processing information available.\u003c\/p\u003e\n\u003cp\u003ehis collaboration has been fruitful, Luis and LaREB have been honing in on the profiles that work best, working towards a selection for each coming harvest. We have expanded our selection for this year, with several small lots from Luis that are new to the La Cabra selection. This lot is from Luis’ small plot of Geisha, located high on the farm.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFor this Geisha lot, Luis used his familiar fermentation protocol; fermented in open tanks for 24 hours, before being rinsed and fermented again in sealed tanks for 48 hours. The cherries are then de-pulped before a final fermentation in sealed tanks for 96 hours. Water is added to this final fermentation, slowing the temperature rise for a slow and controlled fermentation. After these three stages of fermentation, the parchment coffee is washed thoroughly and dried in solar driers over 20 to 25 days. This leads to a bright and honest reflection of Geisha here in Huila; floral, bright and delicate, with a profile of lemongrass, fresh citrus and white tea.\u003c\/span\u003e\u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":44728002641986,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/42F77D1C-7921-4ABA-9B18-1768B04B873F.webp?v=1786740649"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/collections\/bushwick-space-5-v1723803101570.webp?v=1726790410","url":"https:\/\/dayglow.live\/collections\/la-cabra-1.oembed","provider":"Dayglow Online","version":"1.0","type":"link"}