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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