"Finca la Cabra" is a  1450 - 1575 meters farm located in Panama. Like all the other coffee-growing projects Willem Boot is involved with, he grow Geisha coffee varieties at Finca La Cabra. This variety, which originated in western Ethiopia, has captivated him ever since he first tasted it in 2004, and he consistently find that it provides a delicious, floral and sweet cup like no other coffee he has tasted. One of the processing methods at Finca La Cabra is anaerobic fermentation, a technique we’re borrowing from the wine industry.

Bag Content

8 Oz