From Willem Boot, producer of last year’s rare Finca La Mula, comes Cava Reserve from his neighboring Finca La Cabra. Marcus has visited this farm many times - first arriving when the seedlings were initially planted. The stunning farm - with ample shade trees, an adjacent cloud forest, and healthy nutrient-rich soil - all contribute to a healthy ecosystem growing stunning coffee.
Willem and his team designed proprietary fermentation reactors that allow for pressurization, turning of cherries, and other methods to ensure precise control during fermentation. The results are radically different coffees from the same farm. We will showcase this in September with La Cabra Lot C-31 Cava Reserve and again with a totally different profile in Lot C-55 Verne’s Peak.
Due to the distinct refreshing and winey quality of the cup, this lot is named Cava Reserve after the famous Spanish Cava wine. The Geisha variety, special terroir, and fermentation using innovative reactors create a complex cup with flavors of strawberry, white grape, clementine, honey sweetness, a tangy sweet Meyer lemon acidity, and a silky mouthfeel.
- Producer: Willem Boot
- Farm: Finca La Cabra
- Region: Portrerillos, Chiriqui Provence, Panama
- Variety: Geisha
- Processing: Natural, Dry, Anaerobic
- Altitude: 1,500 meters
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