El Cabro

No matter how many times I’ve said we can’t say soup, our head roaster keeps telling me it tastes like soup. Sooooo, we’re going with soup.

This coffee really packs a punch; on the nose, mouthfeel and taste. It’s very present and everything is dialled up to 9. Our head roaster describes it as soupy, *sigh*, not in a bad way, you just get that full body feel when drinking it and the intense aromas and notes don’t shy away from being noticed.

Expect cassis and heavy cocoa on the nose and the taste is quite expected. Big tea-like notes matched with apple, and if you’re lucky, some fresh blackberries straight from a bush shining through. The light acidity, slight sweetness and clear notes create a perfect balance and makes us feel like this coffee tastes like classic rock. You can have it anytime, you know what you’re getting, but most importantly, it’s just good music. Badass riffs, sick drum beats and standout vocals. A timeless coffee for now.

In northern Guatemala, nestled between two mountains sits La Bolsa, a third-generation sustainable coffee farm. Founded in 1958 by Jorges Vides, La Bolsa is committed to transparent and traceable coffee production. Social, agricultural or environmental sustainability sit right at the heart of the farm. From providing all workers with access to accommodation with bathrooms and kitchens and a school and nursery on the farm to weekly supplies of rice beans and corn. They believe sustainable development of people and communities is the only way to improve living standards. La Bolsa has achieved RFA certification and follows C.A.F.E. Practices guidelines and has previously placed second in the Cup of Excellence competition, scoring a 94.98. This particular coffee comes from the El Cabro plot on the La Bolsa farm. It is pre-fermented in bags for between 18 and 24 hours, which leaves a heavily fruited cup profile.