Lucky Cap

Lucky Cap Ethiop natural specialty coffee beans

The first batch of Lucky Cap micro-roastery was an Ethiopian Natural coffee in 2013. Since then, our customers have insisted that we always have such an item in our offer. A classic.

We know that the homeland of Arabica coffees is Ethiopia, genetically all Arabica can be traced back here. The natural processing method is also the oldest, most natural processing method. This means that the hand-picked ripe coffee cherries are spread out and dried together with the fruit pulp until they can be hulled. During drying, a spontaneous fermentation process takes place, which typically results in an apricot, floral, spicy flavor in the beverage.

When roasting, we do everything we can to preserve and emphasize the flavors characteristic of the area and the processing.

Usage

We highly recommend it for espresso, percolator and milk drinks.

Producer information

It comes from the plantation of László Bányai, a Hungarian farmer, located in Lourdes, Costa Rica, where the cultivation and processing are carried out jointly with Sándor Tóth, the owner of Lucky Cap. László Bányai is responsible for plant cultivation, while Sándor Tóth is responsible for harvesting and processing.

On the finca (the name for plantations smaller than 20 hectares) located at an altitude of 1,450 – 1,550 meters above sea level, 90% are Caturra and Catuai varieties, and the remaining 10% are Gesha and Villasarchi varieties.

Storage

Store in a dry, cool place, protected from sunlight.

Distributor

Caffé dal' 1927 Kft.
7100 Szekszárd, Bátaszéki út 25.

Product information

The information provided here for the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.