La Cabaña

OriginColombia

ProcessSpontaneous Fermentation, Washed

Summary

Javier Cardozo, a coffee farmer with nearly 50 years of experience, grows Castillo and Colombia arabica varieties on his La Cabaña farm near Garzón, Huila, Colombia. The coffee is processed using the wet method with 36-hour spontaneous fermentation, then dried on raised beds protected by polytunnels. The cup profile offers notes of orange, green apple, and caramelized nuts, with elegant acidity. His son Arvey continues the family tradition.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerJavier Cardozo

Altitude1800 m.a.s.l

VarietyColombia, Castillo

NotesNut, Orange, Apple

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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