Finca La Cabra Verne’s Peak

Finca La Cabra is a remote farm, surrounded by forests and rivers, with stunning views of the surrounding mountains, and even the Pacific Ocean far to the south.

Producer Willem Boot and farm manager Kelly Hartman (producers of 2022’s rare Finca La Mula lots) found the site of La Cabra, which sits on a small plateau beneath Finca La Mula, to be an ideal spot to produce coffee. With a flatter topography than many of the surrounding farms, La Cabra allows for more infrastructure to process and dry coffee. It is also an easier farm to manage due to fields that are more level.

La Cabra is a model of sustainability, regenerative farming, and experimentation. A mill using far less water than traditional methods is under construction. State-of-the-art workers housing is on-site to assure the wellbeing of farm workers is a priority, alongside the quality of the coffee. The farm has developed and implemented innovative fermentation reactors with technology inspired by the wine industry.

The landscape allows for coffee to dry on raised beds, under the cover of parabolic dryers. This method of drying coffee protects the fruit and parchment from UV rays, allows control of the airflow through the dryers, and provides control over the drying process - an essential step when producing stunning coffees.

The farm is planted primarily with geisha, and in an effort to bring genetic diversity to the farm there are two experimental varieties, AF1 and AF2. These varieties will certainly provide La Cabra with unique flavor profiles in the future.

Verne’s Peak is a coffee with dynamic flavors that are a stunning exploration of flavor. It is named after Jules Verne, author of books of adventure and exploration including Twenty Thousand Leagues Under the Sea, Journey to the Center of the Earth, and Around the World in Eighty Days. La Cabra Verne’s Peak gives you an adventure exploring coffee flavors - similar to the way Verne’s books take you on exciting journeys.

Last month we featured La Cabra. This month we bring another La Cabra coffee, Verne’s Peak, that is distinct in flavor and processing. September’s lot was harvested in January, October’s was harvested in March. The primary difference comes from the fermentation of the coffee. Taking the same coffee, of the same variety, and utilizing fermentation reactors to control carbonic reactions, Producer Willem Boot, Farm Manager Kelly Hartman, and the La Cabra team have created a unique coffee. For this lot, they injected the fermentation reactor with Co2 (carbon dioxide) for two days of dry fermentation, before bringing the coffee to the drying beds where they were finished as a natural (fruit dried) coffee. 

The result? Aromas of honeysuckle, rose hips, and jasmine. Flavors of cantaloupe, peach, fig, and coconut dominate and are complimented by a rich hazelnut aftertaste, and a luscious thick mouthfeel.

• Producer:  Willem Boot
• Farm:  Finca La Cabra
• Region: Portrerillos, Chiriqui Provence, Panama
• Variety: Geisha
• Processing: Natural, Dry, Carbonic, Anaerobic
• Altitude: 1,500 meters

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