Luna

Origin

• 🇪🇹 Ethiopia
• 🇬🇹 Guatemala

Tasting notes

Character

• Clean
  50
• Bright
  40

Luna is a brighter take, the direct reflection and contrast of Terra, a new step on our journey in coffee. Ships within 24 hours 100% specialty arabica coffee beans only La Cabra's coffee beans are at their peak 2 to 3 weeks after roasting Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Region Ethiopia & Guatemala Roast Level Espresso RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. About this coffee: Coffee Expression This is a new endeavour, a little further from home. In this blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of two lots from Ethiopia and Guatemala, we have more fresh fruit, more acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., but still a deep sweetness and integrated structure. Profiles Profiles allow us to be more agile in a fast moving coffee market, always seeking the finest quality and a specific Profile to best suit your needs in the coffee bar. Profiles: Though the world of coffee moves at a fast pace, we create constant taste profiles that we can return to throughout the year. Profiles is a place to come home to, the base on which we can build the rest of our coffee journey. The two taste profiles Terra and Luna, are created with intention; to enable complex and characterful espresso-based drinks, and comfortable filter coffees. Brewing Advice: Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. Rested coffee During the restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine. We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks. Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to rele