La Cabra started in Aarhus in 2012 and grew into one of the defining Nordic roasteries of its generation, known for roasts so light and precise they read as translucent — florals, citrus and delicate sweetness in place of body and roast character. Its white-bag minimalism became a look copied across the industry, and the brand long ago outgrew Denmark: the New York outpost on Lafayette Street, part café and part bakery, turned La Cabra into a name recognised far beyond specialty circles. Sourcing favours washed Ethiopians, high-grown Colombians and clean experimental lots, always presented with restraint. The Danish webshop feeds this index, and the lineup is short and seasonal — coffees appear for a crop cycle and move on.
Coffeesfrom La Cabra
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