Roasteries / La Cabra
La Cabra
Aarhus, Denmark
A specialty coffee roaster, bakery and café founded in Aarhus, Denmark in 2012, roasting since 2013. La Cabra takes a straightforward approach to coffee, prioritizing green coffee quality above all — rather than separate filter and espresso profiles, each coffee is roasted with a single profile chosen to best showcase its character. The company sources through direct relationships with producers and selective importing partners, with regular origin visits, and has grown from its original Aarhus café into cafés, bakeries and a roastery across Copenhagen, New York, Bangkok and Muscat (Oman). Source: lacabra.com
7
coffees
Denmark
base
Locations
La Cabra - Graven
Graven 20, 8000 Aarhus C, DenmarkMon-Sat: 08:00-18:00 · Sun: 09:00-17:00
+45 42 92 49 25
La Cabra - Kampanilen
Irma Pedersens Gade 120, 8000 Aarhus, DenmarkMon-Sat: 08:00-18:00 · Sun: 09:00-17:00
La Cabra - Møntergade
Møntergade 3A, 1116 Copenhagen K, DenmarkMon-Fri: 08:00-18:00 · Sat-Sun: 09:00-17:00
La Cabra - Nordhavn
Århusgade 118X, 2150 Nordhavn, DenmarkMon-Fri: 07:30-18:00 · Sat-Sun: 08:00-18:00
+45 41 11 15 58
La Cabra - SoHo
284 Lafayette St, New York, NY 10012, United StatesMon-Fri: 07:00-20:00 · Sat-Sun: 08:00-20:00
La Cabra - East Village (Bakery)
152 2nd Ave, New York, NY 10003, United StatesMon-Fri: 07:00-18:00 · Sat-Sun: 08:00-18:00
La Cabra - Bushwick (Roastery)
1329 Willoughby Ave, Unit #161, Brooklyn, NY 11237, United StatesMon-Fri: 08:00-18:00 · Sat-Sun: 08:00-18:00
-copy-2-v1754566606031.jpg?900x1146)
-copy-2-v1754566631858.jpg?900x1060)
La Cabra - Shatti (Mandarin Oriental Muscat)
Mandarin Oriental Hotel, Way 2827, Shatti al Qurum, 113 Muscat, OmanSat-Wed: 08:00-22:00 · Thu-Fri: 08:00-23:00
La Cabra - Talad Noi
813 Charoen Krung Rd, Talad Noi, Samphanthawong, Bangkok 10100, ThailandMon-Sun: 08:00-17:00
La Cabra - Silom
Sitthivorakit Building, 5th Floor Unit 101, Silom Road Soi 3, Silom, Bang Rak, Bangkok 10500, ThailandMon-Fri: 07:30-17:30 · Sat-Sun: 07:30-17:00
Coffees
7 coffees
From Leonardo Loaiza's 12-hectare mountainside farm in Nariño, run by the Loaiza brothers who have been transitioning toward reduced chemical inputs and improved soil management. Works for both filter and espresso. Harvest: August 2025.
Bright citrus · Red berries · Deep dried fruit
A bright and berry-forward honey-processed Caturra from smallholder farmers of the Aponte community in Nariño, grown in cool mountain temperatures on volcanic soils. Suitable for both filter and espresso. Harvest: April-May 2026.
Bright · Berry forward
A triple fermentation — 24-hour open tank, 48-hour sealed tank after de-pulping, and a final 96-hour sealed fermentation — results in a clean yet full expression of Bourbon Fragrancia, emphasizing varietal sweetness underpinned by ripe dark berries. Suitable for both filter and espresso. Harvest: October 2025.
Sweetness · Ripe dark berries
A triple-fermentation Pink Bourbon from producer Luis Edgar Camacho, giving a clean yet full cup with tropical mango and papaya notes. Suitable for both filter and espresso. Harvest: October 2025.
Sweet · Ripe tropical fruit · Mango · Papaya
From Finca Potosí, the original Café Granja La Esperanza farm. A double fermentation — 24 hours whole cherry, then 36 hours after de-pulping — enhances floral and tropical fruit aromatics while keeping fresh citrus acidity.
Soft florals · Ripe tropical fruit · Citrus · Passionfruit
A comforting, familiar blend of natural Brazilian and Ethiopian lots — Santa Cecilia (Paraíso MG2, Chapada de Minas, Brazil) for dark chocolate and hazelnut, and Danche (near Yirgacheffe, Ethiopia) for strawberry, milk chocolate, bergamot and black tea. Part of La Cabra's Profiles range. Suitable for filter, espresso or milk-based drinks.
Chocolate · Sweetness · Soft ripe fruit