La Cabra Coffee Reviews

On the dry aroma its quite layered and complex. Theres a lovely familiar cinder toffee note off the beans when you open the bag then from the grounds theres Brown Sugar, Apricot, Milk Chocolate and Caramel at the break.

The flavour is excellent. Lots more brown sugar sweetness and stone fruit, a hint of
apple pie, some raisin, maybe blood orange acidity, citrus and a black tea note, its very, very clean, bright, malic, and juicy, very satisfying. Plenty of body and very well balanced.

Its quite an archetypal coffee in that its much like lots of other washed Burundian Coffees (and washed Rwandan coffees for that matter) that Ive cupped, but you dont often get this level of clarity, aromatics, structure and complex sweetness.

A very fine example of washed Burundian Bourbon.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

The best coffee I've had in 2025 was La Cabra's Panama Hartmann Estate Anaerobic Natural Gesha. It's not an everyday cup, it's the coffee you sit down for and pay attention to.

The beans are grown at an elevation of over 1,900 meters on the Hartmann family's estate in Panama, and they are processed anaerobically, which lends the cup a great deal of depth and complexity without being overwhelming. I picked up notes of papaya, bergamot, and rose. It brewed best as a pour-over with a total time of 3 minutes, using a 1:16 ratio. I also tried it as a flash brew over ice, bringing out more citrus and floral flavors.

What stood out most was how the flavor shifted as the coffee cooled, starting tropical and finishing with a smooth jasmine-like finish. I brewed it three different times, and every cup felt a little different, depending on the grind size and water temperature. The best results came with 94°C water and a 45-second bloom.

If I had to pick one coffee that made me pause this year, it was this one. It's definitely not cheap, around $40 for 100g, but it's worth every gram for a special brew.

The dry and wet aroma offer berries and sweet citrus with a touch of sweetness. The acidity is excellent, malic, citric and juicy. The flavour is also very good, red berries to tangerine aromatics maybe a bit of white chocolate. Medium boided, nice silky mouthfeel, good flavour but the acidity is the star vibrant and complex. Juicy, tasty, classy.

I liked this one too.

Clean, slightly funky, slightly citrus and strawberry notes. A slightly boozy hint, almost bourbon like. It's ok. Doesn't come together for me and I couldn't get a cup with bright acidity. Have had Sudan Rume from other roasters and liked it more.

Cupping Method:Coffee came from Bean Archives

Lovely aroma on the grind. Smooth, clean, sweet. Toffee describes the sweetness well. Sweet orange. A simple coffee with broadly holiday-ish notes. Limited complexity. Clean finish.

Cupping Method:Revolver Advent Calendar (I'm a bit behind). 18:1, 92C on Hario v60

A bust.

Cocoa, baking spices, caramel, low acidity, poached pear. Unpleasant grapefruit rind note. Good mouthfeel, but not tasty. Poured it out. ☹️

Cupping Method:Standard treatment, 18:1, 92C on v60. From Revolver Advent Calendar.

This was terrible.