As the global wave of fine coffee continues to advance, Nordic styles have always been unique in minimalism, transparency and terroir purity. In May this year, Taipei coffee fans finally ushered in a long-awaited moment. Danish top coffee brand La Cabra took the stage for the first time and launched a three-day pop-up event in the life product selection space illya. This project, called “La Cabra in Taipei”, is not only the prelude to the brand's entry into the Taiwan market, but also a Nordic experience that combines coffee, design and life aesthetics. From the personal brewing of the champion barista, limited-edition sales, to the cross-border curation with the legendary Danish furniture brand Fritz Hansen, La Cabra shows Taipei a contemporary interpretation of what “coffee is terroir” with a comprehensive sensory journey.
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La Cabra's minimalist philosophy
La Cabra, meaning “goat” in Spanish, symbolizes the brand's fearless spirit of coffee exploration. Founded in Aarhus, Denmark in 2012, La Cabra has become famous for its “bright, clean and highly recognizable” flavor, and ranked 33rd in the world's top 100 cafes in 2024. The core of the brand lies in the “single roasting curve”, which does not distinguish between hand-brewing or Italian, and only uses cup-testing flavor as the basis to accurately present the origin characteristics and seasonal changes of coffee beans. This roasting philosophy that returns to the essence extends to store design, packaging and even collaborative bean selection, making every cup of coffee a direct dialogue in terroir.
Daniel.pieruzzini
For this flash, La Cabra strictly selected three representative beans: Sumava from Costa Rica (floral and apricot peach tones), Juan Carlos Velez from Ecuador (silky chocolate ending), and Bumbogo from Luanda (bright citrus acid). Through these beans, the brand attempts to convey a simple but profound concept: the value of coffee is not in complex techniques, but in honest collaboration between the origin, farmers and roasters.
Champion team visits: Nordic daily routine from cup measurement to rye tower
To create an authentic experience, La Cabra specially sent two core members of the founding team to Taiwan, including business director Dane Oliver and operation director Victor Kristensen. They have won the Australian and Denmark Coffee Competition respectively and participated in the brand development for nearly ten years. During the event, they will brew the above three coffees themselves and pair them with La Cabra Bakery's signature Rugbrod Tart to balance the sour aroma of coffee with desserts and recreate the daily scenes of Copenhagen cafe.
