Ask the Roaster
La Cabra Coffee is a modern coffee company established in Aarhus, Denmark in 2012. We started in a small shop far from the city centre, a dedicated team aiming to offer something new and exciting to Aarhus, which already had a strong and established coffee drinking culture. Quickly, this dedication to providing outstanding coffee experiences turned into obsession - with a fast growing industry that was slowly spanning the globe.
Curious about what lay further down the coffee chain, we threw ourselves into sourcing and roasting our own coffee, our own way, in 2013. Part of the advantage of growing in a small town is a relative lack of external influence, allowing us to forge an honest and novel approach to coffee. This honesty and dedication led to a reputation at home in Aarhus, where a passionate team now runs 2 coffee bars, a bakery and a roastery.
Attention also began to trickle in from further afield, and today La Cabra is a widely recognised and sought after coffee roaster, and we are proud to be working with many valued and quality driven wholesale partners to create bright and transparent coffee experiences in cities across the globe, and with dedicated home users and subscribers in more than 40 countries. We are excited to further expand our coffee horizons with different projects soon to be announced.
We roast with the aim to enhance the innate quality and complexity of these premium coffees, showcasing the work of the producer in the most transparent and delicious way possible. This approach requires that we pay close attention to our raw material when roasting, and that we understand the influence of varietal, terroir and processing conditions. This is a simple approach to coffee, paying attention to green coffee quality above all, and then using roasting and brewing only to highlight the coffee’s finest qualities.
Twice a week, we gather around the cupping table to assess our omni-roasting approach. We cup and score each of our profiles, constantly searching for the optimal way to present each coffee. Profiles are continually in flux, accounting for the organically changing nature of our green coffee. We make all roasting and buying decisions on the cupping table, purely focusing on the character of a specific coffee, and showcasing its most delicious and exciting aspects. We firmly believe in this coffee philosophy, and we stick to it very precisely. This method, while requiring only one roasting profile per coffee, is not necessarily easier or more convenient.
Dog and Hat
We first tried La Cabra when we were down in London at Curators Coffee and were really impressed by the coffee and the branding. Unfortunately, they've just been a little out of reach to include in the subscription. However, with the launch of the International subscription it meant we finally had the chance