This Steeped Coffee is PreBekele Kachara’s Sidama Heirloom, grown under forest canopy at 1,800–2,200 m, offers lush tropical-fruit aromas, stone-fruit sweetness and subtle red-berry undertones, all preserved in a ready-to-brew Steeped bag for consistent, origin-true quality
This Steeped Coffee is PreBekele Kachara’s Sidama Heirloom, grown under forest canopy at 1,800–2,200 m, offers lush tropical-fruit aromas, stone-fruit sweetness and subtle red-berry undertones, all preserved in a ready-to-brew Steeped bag for consistent, origin-true quality
Infuse for a vibrant fruit-driven cup or press in an inverted AeroPress to extract concentrated magnolia florals and honeyed fruit notes with remarkable clarity
Shipping
We currently ship to the below countries. We do our best to deliver your order to you in the timeframes listed below, but please note these are estimates from our delivery provider.
UAE Next Day - 24 hours
Abu Dhabi, Dubai, Sharjah, Ajman, Umm Al Quwain, Ras Al Khaimah and Fujairah
Middle East 2-3 days
Jordan, Kuwait, Lebanon, Oman, Qatar, Saudi Arabia
United Kingdom & Europe 2-4 days
Albania, Andorra, Armenia, Austria, Belarus, Belgium, Bosnia & Herzegovina, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Faroe Islands, Finland, France, Georgia, Germany, Gibraltar, Greece, Greenland, Hungary, Iceland, Ireland, Italy, Jersey, Kosovo, Latvia, Liechtenstein, Lithuania, Luxembourg, Malta, Mayotte, Moldova, Monaco, Montenegro, Netherlands, Norway, Poland, Portugal, Réunion, Romania, San Marino, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey, United Kingdom, Vatican City
Asia 3-4 days
Afghanistan, Azerbaijan, Bahrain, Bangladesh, Bhutan, Brunei, Cambodia, China, Christmas Island, Hong Kong SAR China, India, Indonesia, Iraq, Japan, Kazakhstan, Kyrgyzstan, Laos, Macau SAR China, Malaysia, Maldives, Mongolia, Myanmar (Burma), Nepal, Pakistan, Philippines, Singapore, Sri Lanka, Taiwan, Tajikistan, Thailand, Turkmenistan, Uzbekistan, Vietnam, Yemen
Oceania 2-5 days
Australia, Cook Islands, Fiji, Kiribati, Nauru, New Caledonia, New Zealand, Niue, Papua New Guinea, Samoa, Solomon Islands, Timor-Leste, Tonga, Tuvalu, Vanuatu
North America 2-4 days
Canada, USA
South America 3-5 days
Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Falkland Islands, French Guiana, Guyana, Paraguay, Peru, Suriname, Uruguay, Venezuela
Central America 3-5 days
Anguilla, Antigua & Barbuda, Aruba, Bahamas, Barbados, Belize, Bermuda, British Virgin Islands, Cayman Islands, Costa Rica, Curaçao, Dominica, Dominican Republic, El Salvador, Grenada, Guatemala, Haiti, Honduras, Jamaica, Martinique, Montserrat, Nicaragua, Panama, Saint Martin, St. Barthélemy, St. Kitts & Nevis, St. Lucia, St. Vincent & Grenadines, Trinidad & Tobago, Turks & Caicos Islands
Hacienda La Papaya Oak Barrel – Steeped
From Hacienda La Papaya in Saraguro, Loja, Ecuador—at 1,800 m altitude—this Typica micro-lot undergoes oak barrel fermentation to infuse complex dried-fruit and spice notes. After pulping, beans ferment for 72 hours in repurposed oak barrels, then are washed, sun-dried and craft-milled before packaging into single-serve 15 g Steeped bags.
The cup bursts with dried papaya, black cherry and molasses sweetness, underpinned by oak spice, vanilla and cedar nuances. Toasted oak and ripe fruit aromas create an immersive sensory profile. Baristas and home brewing enthusiasts will appreciate the innovative fusion of barrel-aging with easy Steeped preparation.
Hot Steep Recommendation:
Steep one 15 g bag in 200 ml water at 94 °C for 4 minutes, swirling halfway through.
Aeropress Concentrate Recipe:
Invert with one bag and 60 ml water at 92 °C, steep 3 minutes, then press for a concentrated, barrel-aged fruit brew.
Know more about this product
Hacienda La Papaya Oak Barrel – Steeped
From Hacienda La Papaya in Saraguro, Loja, Ecuador—at 1,800 m altitude—this Typica micro-lot undergoes oak barrel fermentation to infuse complex dried-fruit and spice notes. After pulping, beans ferment for 72 hours in repurposed oak barrels, then are washed, sun-dried and craft-milled before packaging into single-serve 15 g Steeped bags.
The cup bursts with dried papaya, black cherry and molasses sweetness, underpinned by oak spice, vanilla and cedar nuances. Toasted oak and ripe fruit aromas create an immersive sensory profile. Baristas and home brewing enthusiasts will appreciate the innovative fusion of barrel-aging with easy Steeped preparation.
Hot Steep Recommendation:
Steep one 15 g bag in 200 ml water at 94 °C for 4 minutes, swirling halfway through.
Aeropress Concentrate Recipe:
Invert with one bag and 60 ml water at 92 °C, steep 3 minutes, then press for a concentrated, barrel-aged fruit brew.
La Cabra was founded in Aarhus, Denmark in 2012 and began roasting its own beans in 2013, embracing an honest, small-town approach that prioritizes green coffee quality and transparent, origin-driven flavor development. Today, the brand is celebrated for its sustainably sourced, specialty-grade coffees, serving quality-driven wholesale partners and home subscribers in over 60 countries, with roasteries and cafés in Copenhagen, New York, Bangkok and Oman.