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Sip Collective Coffee

La Cabana - Danilo Perez - Caturra | Gesha | Pink Bourbon

La Cabana - Danilo Perez - Caturra | Gesha | Pink Bourbon

£10.00 GBP
£10.00 GBP
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Weight
Roast Style

Danilo Perez - Caturra | Gesha | Pink Bourbon

Plums • Winey • Berries

COOPERATIVE | PRODUCER
La Cabaña is part of Alma del Huila, a family coffee project led by the Pérez family in El Agrado, Huila. Headed by Gilberto Pérez, with Danilo Pérez leading much of the farm’s experimental work, the family manages five farms and works closely with the production team to ensure careful picking, sorting, and post-harvest control. Alongside coffee, part of the land is preserved as forest to protect the local water source, support wildlife, and strengthen biodiversity across the surrounding community.
COFFEE | PROCESS
Grown between 1,700 and 1,850 metres above sea level, La Cabaña produces Caturra, Geisha, and Pink Bourbon across a range of washed, natural, honey, anaerobic, and experimental processes. Danilo’s work focuses particularly on fermentation, using controlled post-harvest methods to build greater sweetness, fruit expression, and complexity in the cup. The farm’s mineral-rich soils, temperate climate, and careful drying practices contribute to coffees with clarity, structure, and a distinctive expression of Huila. 

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity without muting the coffee’s character.

RESTING

We roast on a Loring for clarity, sweetness and structure. For the most expressive flavour notes, we recommend resting our coffees for three to four weeks, allowing excess gas to release and the cup to become more balanced and defined.

OUR BREWING APPROACH

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.
Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster drawdown.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.
To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.
UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.
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