Finca La Cabra Lot 43, Natural Anaerobic

It's finally here! Our final lot from our previous harvest before the new crop arrives. A Natural Anaerobic processed Geisha, fermented in our specialized Bendig ferm... Read More

It's finally here! Our final lot from our previous harvest before the new crop arrives. A Natural Anaerobic processed Geisha, fermented in our specialized Bendig fermentation tanks to coax out and lightly amplify its inherent and delicate flavors. This lot is well structured and features notes of plumeria, blueberry, cacao nibs, and cabernet. 

We recently traveled to the farm to check in on this year's harvest and couldn't be more excited to share it with you all very soon. Read more about our recent visit to Finca La Cabra here.

Released on Earth Day, read our recent blog post on some of the sustainable, regenerative practices we use at Finca La Cabra. 

Finca La Cabra is our geisha coffee farm on the slopes of the Volcan Baru in Panama that we started with two heavyweights of the coffee world, Willem Boot, owner of the award-winning Finca La Mula and Finca Sophia farms, and Kelly Hartmann of the renowned Finca Hartmann in Santa Clara, Panama. 

Follow the journey on Instagram.