The Izuba Processing Station in Kayanza, Burundi is known for its experimental methods but this natural process lot is truly a standout. Located near the border with Rwanda, this coffee was grown in the rich soils by the Kibira Forest and delicately roasted in Aarhus, Denmark by La Cabra. Unusually, La Cabra rests their roasts for several weeks to allow rich flavors to blossom and this coffee has sweetness to the ceiling. We tasted strawberry and raspberry jam, a syrupy body and a super sweet finish.
Roasted on 05/02/2022 and fresh for 2-3 months. It should arrive to you perfectly rested and ready for brewing. Check out “Why Nordic Coffees Stay Fresh Longer” to find out why.
Bag Size: 8.8 oz (250 g)
Origin: Kayanza, Burundi
Elevation: 1600 MASL
Roast Date: 05/02/2022
Tasting Notes: Strawberry and Raspberry Jam
About La Cabra
Founded by champion baristas in Aarhus, Denmark, La Cabra offer an exclusively seasonal selection of coffees and each one is an event in itself. We shared one of their roasts on Fellow Drops and it was our quickest selling coffee in history.
Why Nordic Coffees Stay Fresh Longer
What is Nordic roast coffee?
The ethos of Nordic style coffee is to highlight the unique, bright flavors of high quality, single origin coffee beans. A cup of Nordic style coffee should be sweet and vibrant, emphasizing fruit-forward tones and acidity, with no "roasty" flavors.
Super light, super bright
The darker a coffee is roasted, the more you'll taste "roasty" notes in the brew that will overpower any sweet, bright, or acidic notes. Nordic style roasts tend to be on the lighter end of a typical "light roast coffee", which allows for additional sweetness and brightness to be expressed in your brew.
That well-rested feeling
Having a very light roast profile means that this coffee needs additional time to “rest” after roasting. This resting period allows for the Carbon Dioxide (C02) from the roasting process to offgas from the coffee. Additional C02 in your coffee can prevent water from getting through to your coffee during brewing, leading to under extraction. The typical resting period for Nordic roasts is 10-14 days for filter, and 14+ days for espresso.
Putting the “best” in best before
One of the best things about Nordic style coffees is that “best before” date can be up to six months. By comparison, the average shelf life of a regular roasted coffee is up to six weeks after roasting. This timeline means we’re able to share coffees roasted in Denmark, Sweden, Norway, and Finland in our coffee collection, and they’ll arrive at your door perfectly rested and ready for brewing.
Stagg [X] Pour-Over Recipe by La Cabra
Grind: Slightly finer than a typical filter brew
Water: 215g at 201 degrees Fahrenheit
Bloom: 50g of water for 45 seconds.
2nd Pour: At 0:45 minutes, pour until you reach 135g.
3rd Pour: At 1:30 minutes, pour until you reach 215g.