El Cabro

Deliciously sweet, bursting with blueberries and with excellent clarity - what an amazing job the Vides family have done with this coffee.

Producer: EL Cabro, Vides family

Origin: Guatemala

Variety: Bourbon & Caturra

Processing: Washed

Altitude: 1,400-1,800 masl

Flavour notes: Blueberry, Caramel, Molasses

Recommended brewing methods: Pour over / filter, cafetierre, espresso (black)

La Bolsa sits between two mountains, which provide a very stable, humid microclimate. Combined with the limestone-rich soils, this gives the coffee a unique profile, with a rich, syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, then cleaned of mucilage, graded in channels, and soaked overnight.

La Bolsa is RFA-certified and follows C.A.F.E Practices guidelines. Coffee Care funded the construction of a school and nursery on the farm, staffed with fully trained, full-time teachers. All temporary and permanent staff have access to schooling for their children, and they are incentivized to leave their children at school or nursery through food donations. When a child attends school or nursery for five consecutive days, the family receives a weekly supply of rice, beans, and corn.

Before this food ration scheme, it was difficult to persuade parents to leave their children in the care of others, as schooling was not always valued and there was greater pressure to earn money to feed the family. As a result of the program, there are now no children working on the farm, and the school and nursery classes are full.

Rules are made to be broken, but we wanted to give you a leg-up in getting a great result at home - below is our recomended brewing recipe.

Our recommended pour over brewing recipe

Rest coffee for at least 2 weeks after roast date.

Pours

Using a cafetierre? Try this video from James Hoffman and you'll be delighted!