Guanabara coffee from Danish roaster La Cabra is a classic example of the best Brazil has to offer. The cup combines the deep sweetness of caramel and dark chocolate with the subtle fruity contrast of red apple. The result is a flavor profile that is rich yet clean, balanced, and elegant. Thanks to its character, this coffee is ideal for espresso, where its fullness and chocolate-caramel body shine through, as well as for filter coffee, where it reveals its delicate fruitiness and sweet harmony.
The coffee comes from the Alta Mogiana region, one of the most famous and stable production areas in Brazil. The high altitude of around 1,200 meters above sea level and the balanced climate ensure regular high-quality harvests with a clean and balanced cup. The producer of this lot is Marina Silvestre Moscardini, a fourth-generation coffee grower and direct descendant of a family tradition that began with her great-grandparents, Italian immigrants to the Franca region. Together with her siblings Gabriela and Cai, she took over the management of the Sítio Guanabara farm, where she once observed and learned from her father, Ademir Donizete Moscardini.
The Guanabara farm covers 70 hectares of land, 32 hectares of which are planted with coffee trees and the rest is a nature reserve. The local Catucai variety is processed using the dry method, which involves drying whole coffee cherries on the farm's terraces. This process highlights the typical Brazilian profile, but Marina's interpretation brings a softer, more refined expression with an emphasis on sweetness and purity.
At La Cabra, they recommend letting the coffee rest for a few days after roasting—during the so-called resting phase, any harsher tones are softened and the flavor becomes even clearer and more balanced. Guanabara thus shows its strength and elegance to the fullest: sweet, chocolatey, and full-bodied, yet with a fruity sparkle that surprises and delights with every sip.