La Cabra's second year working with the Sagastume family in Santa Barbara, Honduras, with a sweet and ripe honey Parainema.
Notes: Fruity & Balanced
Region: Honduras
Varietal: Parainema
Process: Honey
Design +-
La Cabra is a renowned micro roastery located all the way from Aarhus, Denmark. Home to five national champions, La Cabra has been on our radar for a long time. Their roasting philosophy is focused around purity, transparency, and brightness and you can taste it in each cup.
Care +-
La Cabra suggests letting the coffee rest until it's 3 weeks off roast. Optimal brewing age is around 6 weeks off roast.
Process +-
Honey process is where the fruit is taken off the bean (de-pulped) but the bean is left to dry without washing.
